Baked Chicken Cocido

Preheat oven to 350°F.

Arrange chicken,  chorizo, bacon, cabbage,  carrot, potato, onion,  garlic, and chickpeas  in a baking dish where  everything fits, more or  less, in one very tight  layer. Squeeze everything  in. I use my biggest baking  dish for this.

Carefully pour stock into  the dish. Shake the dish  gently so the liquid settles on the bottom. Sprinkle  salt and pepper on each of  the chicken pieces. Cover  completely with a large  piece of foil and bake in  the preheated oven for 45  minutes.

Remove foil and  continue to bake for  15 to 30 more minutes,  or until the chicken is  cooked through and the  vegetables are soft.

While your chicken is  baking, make your sauce:  Heat a saucepan over  medium-high heat. Add  a few generous swirls of  olive oil. Add garlic and  sauté until soft but not  browned. Add tomatoes,  salt, and pepper; cook,  stirring occasionally, until  a lot of the liquid has  evaporated and the sauce  is thick and pulpy. Add a  couple more swirls of olive  oil, stir, and cook for a few  more  minutes. Taste and  adjust seasoning. Serve  alongside baked chicken.