Chicken & Chorizo Stew



It suddenly occurred to me the other day that this was the last thing I cooked in March before coming down with Covid 19. Feeling as rotten as I did back then, I never wrote the recipe up so thought that it was well overdue! This is such a heartwarming one pot meal and is such family pleaser. Full of lovely warm Spanish flavours it’s definitely one to make.

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Serves 4-6

INGREDIENTS

800g skinless boneless chicken thighs

2 onions - chopped

5 cloves garlic - finely chopped

100g cooking chorizo - sliced

2 teaspoons smoked paprika

1 red pepper - roughly chopped

1 tin of tomatoes

Fresh herbs to serve - optional

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METHOD

Sauté the onion until soft. Add the chorizo, garlic and paprika and cook so that the oils start to release. Add the chicken and coat in all the flavour. Cook for 5 minutes on a medium heat. Add the pepper and tinned tomato place a lid on and simmer on a low heat for 1 hour - 1 hour 15 or until the chicken is tender. Remove the lid for the last 15-30 minutes to get the right consistency. Throw in a few fresh herbs if you have them. Serve with rice.

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