Brown the chicken portions in vegetable oil for 6 minutes.
Simmer chicken with stock, onion, cloves, carrot, celery, herbs, paprika, and garlic for 45 minutes.
Remove chicken to a roasting tin and strain the stock into a bowl.
Preheat the oven to 180°C.
Boil the strained stock until the volume reduces by half.
Mash flour and butter together and whisk into the stock with brandy to thicken.
Stir in chorizo and season the sauce with salt and pepper.
Pour sauce over the chicken, top with Manchego cheese, and bake for 15 minutes.
Serve chicken with baked potatoes and green beans.