Yes, it’s that time of year again where the nights are getting darker, the bikini’s are firmly locked away in their summer drawer and we are all freezing are bottoms off when we open our front doors to head to work in the mornings.
It’s stew time!!! And I have the perfect one for those that want warmed-up cold noses and one-pot-wonders. I present to you, Chicken & Chorizo Stew!
This dish is good. And why wouldn’t it be? You’re pairing chicken with a fiery Spanish pig sausage for God’s sake! Definitely, a greater love story than Twilight… Match made.
Chorizo packs a great deal of flavour and it works really well with the delicate chicken. This stew has a slightly smoky, spicy flavour and the chicken ends up falling off the bone; moist and succulent!
It’s also super for winter dinner parties. I made this last year (yes; last year. Worst. Blogger. EVER) and it was for a dinner party with some friends. The dish was delicious and convenient because once you have done the prep and done the simple steps outlined below, there really is little else for you to prepare but maybe a green salad and opening a few bottles of red wine.
So warm up those noses, sit back and enjoy!
Prep and cooking time: 95 minutes
Music I listened to:
Instead of listening to music, I watched a few episodes of “Friends”. Ah, it never gets old.
Wine I drank: Pinot Noir
- 3 tbsp extra virgin olive oil
- 150g chorizo, cut into ½ cm slices
- 850g-1kg chicken pieces
- 1 large onion, peeled and sliced
- 3 cloves of garlic, peeled and sliced
- 1 stick of celery, trimmed and diced
- 200ml of white wine
- 1 can of chopped tomatoes
- 1 yellow pepper, deseeded and cut into 3cm pieces
- 2 tsp paprika
- 4 potatoes, peeled and quartered
- Sea salt and black pepper
Preheat the oven to 170˚C/330°F.
Heat 1 tablespoon of the olive oil in a large ovenproof casserole dish over a medium heat. Gently fry the chorizo until it starts to brown and the oil has turned all lovely and red. Remove the chorizo from the casserole dish to a clean plate.
Turn the heat up to medium-high and add half of the chicken pieces. Brown them on all sides for about 3-4 minutes and then remove them to the plate with the chorizo. Brown the other half of the chicken in the same way and remove to the plate as well.
Add the rest of the olive oil to the pan and then the onion, garlic and celery. Fry until soft. Add the wine to the pan and let it boil for a few minutes,
Now add the tomatoes, chicken and chorizo.
While the casserole is coming to the boil, add the pepper pieces, paprika and the potatoes to the casserole and cover with a lid. Let it simmer for 5 minutes and then transfer to the oven for an hour.
Remove the lid for the last 15 minutes to let the top brown.
Serve with a lovely green salad and a spicy Rioja Reserva to wet the pallet!