This stew might be heavy on the wine, but it makes a divinely rich sauce. Serve with crushed potatoes, or warmed and lightly mashed cooked butter beans, from a can or jar.
Ingredients Serves: 4
- Heat the olive oil in a heavy-bottomed saucepan with lid and add the cooked chorizo, cut into 1cm slices. Cook over a low to medium heat for 5 minutes until the chorizo is lightly browned and deep red oil starts to release.
- With a slotted spoon, lift the chorizo into a separate bowl leaving the oil in the pan.
- Meanwhile cut the boneless, skinless chicken thighs into bite-sized pieces.
- Mince the garlic cloves, slice an onion and cut the Romano peppers into bite-sized pieces, discarding the core and seeds.
- Increase heat to high, and fry the chicken pieces for 5 minutes until starting to brown. Again, using a slotted spoon, lift out the chicken into the same bowl as the chorizo.Turn down heat to medium.
- To the remaining oil, add the garlic, onion, peppers and the smoked paprika. Stir, cover with a lid and sweat for 10-15 minutes until soft.Check every few minutes and stir to prevent sticking.
- Remove lid, increase the heat to high and pour in red wine, tin chopped tomatoes and salt. Stir well, scraping the base of the pan with a spatula. Cook over a rolling boil for 10-15 minutes until the liquid has reduced by half.
- Reduce heat and add chicken stock or water, small pitted olives and the browned chorizo and chicken pieces. Simmer gently for a further 15 minutes.
- Stir in vinegar and sugar and taste to check for seasoning. Add more salt or sugar if necessary.