Season the chicken thighs with salt and pepper. Heat a tbsp olive oil in a small casserole dish or non-stick saucepan over a high heat and brown the chicken for about 5 minutes.
Remove the chicken with tongs and put to one side.
Add the chorizo, then reduce the heat and add the onion, rosemary and paprika. Cook on a low heat for 5-10 minutes until the onion is soft (add a splash of water if the onions begin to stick). Add the garlic, and tomato paste and cook for a couple of minutes more, then add the tinned tomatoes, water, potatoes and carrot. Return the chicken to the pan and bring to the boil.
Lower the heat and simmer for 20 minutes until the potatoes are thoroughly cooked. Stir the olives through and add salt and pepper to taste. Serve with wedges of lemon.
