Spanish Chicken, Chorizo & Red Wine Stew

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.

This is an extract from The Big Chilli Advent Calendar 2017 – find 2018's calendar here now


Ingredients Serves: 4


Method

  1. 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.
  2. With a slotted spoon, lift the chorizo into a separate bowl leaving the oil in the pan.
  3. Meanwhile cut the boneless, skinless chicken thighs into bite-sized pieces.
  4. Mince the garlic cloves, slice an onion and cut the Romano peppers into bite-sized pieces, discarding the core and seeds.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Stir in vinegar and sugar and taste to check for seasoning. Add more salt or sugar if necessary.

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