Heat half a tablespoon of oil in a frying pan. Fry the breadcrumbs and half of the chorizo for two to three minutes until crispy. Remove and keep warm.
Heat the remaining oil in the frying pan, and fry the chicken and potatoes for two to three minutes. Add the rest of the chorizo crumb and cook for a further three minutes.
Stir in the tomatoes and 100ml of water, cover and simmer for ten minutes. Add the courgettes and cook for a further five minutes, until the chicken is thoroughly cooked with no pink meat. Sprinkle over the reserved crumb mix to serve.