How to make a Chicken and Chorizo Stew.
Ingredients: 4 servings
- 6 bone-in chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 lb semi-cured chorizo, sliced into roughly 1/2-inch pieces (if you can’t find semi cured, use fresh) about 450g
- 1 large yellow onion thinly sliced
- 2 red bell peppers seeds removed and thinly sliced
- 2 garlic cloves minced
- 4 sprigs fresh thyme or 1 teaspoon dried
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cup dry sherry or any other dry white wine
- 2 cups chicken stock
- 2 cans of tomatoes
- 1 tablespoon tomato paste
- 1/2 cup green olives pits removed
- Season the chicken thighs liberally with salt and pepper.
- Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
- Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
- Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
- When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
- Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
- If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
- Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.
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