A friend once pointed that pretty much any dish is stepped up a notch once you chuck a bit of chorizo in and I have to agree. The smokey meaty sausage just adds a whole whack of flavour that’s impossible to resist.
This stew is a great family supper or dinner party dish that can be made ahead and frozen.
Although not particularly sophisticated, serve it up with some fresh green salad and crusty bread and it’s bound to be a hit.
1 tbsp olive oil
2 red onions
1 red chilli
8 chicken thighs
1 chorizo ring
1 tbsp smoked paprika
200ml red wine
2 cans chopped tomatoes
300 ml chicken stock
2 tbsp ketchup
1 can chick peas
Preheat the oven to 150.
Thinly slice the onions and finely chop the chilli. Slice the chorizo into 1 cm pieces.
Heat the olive oil in an oven proof casserole dish and then gently fry the onions for ten minutes until soft.
Add the chicken pieces and brown all over (you may need to do this in batches)
Add the chorizo, chilli and smoked paprika and fry for another 5 minutes, stirring regularly.
Pour in the wine and bring to a bubble, then add the chopped tomatoes, chicken stock and ketchup.
Bring to a simmer then transfer to the oven for around an 1 – 1.5 hours, until the chicken is coming away the bone. Add the chickpeas for the last 15 minutes of cooking
Serve with crusty bread, green salad and a good dollop of creme fraiche or Greek yogurt.
This stew is gains flavour if you make a day ahead, cool, refrigerate, and then reheat, and it also freezes well.
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