Weather update: still flipping miserable. What you need is a warm, comforting stew to tuck into while the wind howls and the rain lashes… and we’ve got just the one! Chunky veg, chorizo and chicken that just melts in your mouth in a delicious tomato sauce. This is inspired by a pork and chorizo stew that we made in Spain but the pork there is something else, we couldn’t find anything to match up to it here so we went for chicken. Make sure you use chicken thighs in this – they are so much more suited to stews, casseroles and slow cooking, they’ll be beautifully tender. Now imagine yourself on a sun-drenched balcony, sipping a glass of Rioja as the sun just starts to set…
Ingredients for 4 people
- 1 tbsp olive oil
- 1 large white onion, diced
- 2-3 carrots, roughly chopped
- 2-3 sticks of celery, roughly chopped
- 3-4 new potatoes, sliced
- red/green pepper, sliced
- 2 cloves of garlic, crushed
- About a 10cm piece of chorizo, cubed
- 6-8 boneless, skinless chicken thighs, each cut into 3/4 pieces
- 1 heaped tsp smoked paprika
- 2 heaped tsp plain flour
- 1 carton of passata
- Chicken stock (enough to cover – about 500ml)
- 1 tin of butter beans (or any other beans you fancy!), drained
- 1/2 tsp sugar
- Salt and pepper
- A handful of black olives – optional
To start with heat the olive oil in a large pan/casserole dish and add in the vegetables. Cook over a low heat for around 10 minutes until soft and slightly caramelised. Add in the chorizo and garlic and stir together until the beautiful oil starts to come out of the chorizo.
After this time turn the heat up slightly and throw in the paprika, stir to coat all of the vegetables in it. Then whack the chicken in and immediately add in the flour. Cook all of this together, stirring almost constantly for about 5 minutes or until the chicken is lightly coloured all over. Tip in the passata and enough water to just reach the top of the meat and veg – they will squash down as they cook. Stir in the beans, sugar, salt and pepper and then cover and bring to the boil. Turn it right down to simmer and leave to cook for around 1-1.5 hours by which time the vegetables should all be soft and the sauce should be thickened slightly and coating everything beautifully. About 10 minutes before the end chuck in a handful of olives if you like them (we love them!).
We had ours with some braised cabbage but this would be lovely on its own, or with a big hunk of crusty bread!