Spanish chicken & chorizo stew

print recipe
Spanish chicken & chorizo stew
This is easy one-pot-cooking. Packed with Mediterranean flavours it freezes well, so make up a large batch and save some for later.
  • 3 tbsp rapeseed oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 110g spicy chorizo, cut into chunks
  • 500g boneless chicken thighs
  • 75ml dry white wine
  • 1/2 tbsp tomato puree
  • 1 bay leaf
  • 100ml chicken stock
  • large pinch saffron stamens
  • 2 tbsp chopped parsley
  • 1 tbsp chopped rosemary
  • pinch chilli flakes
  • 1/2 tsp caster sugar
  • sea salt
  • black pepper, freshly ground
1. Preheat the oven to 180C.2. In an oven-proof casserole, fry the onions until they start to soften. Add the crushed garlic and fry for a further minute.3. Stir in the paprika and chorizo and cook until the chorizo starts to release its oils.4. Put the mixture to one side then, in the same pan, seal the chicken.5. Add the wine, turn up the heat and reduce to a glaze.6. Stir in the tomato puree and cook for a minute to remove its bitter taste.6. Add the reserved onion and chorizo and the remaining ingredients. Bring to the boil and braise, uncovered, in the preheated oven for 40 minutes.7. Season well and serve with rice and a small side salad.
Prep time: Cook time: Total time: Yield: Serves 4