CHICKEN AND CHORIZO STEW WITH CHARRED PEPPERS AND PARSLEY

SERVES 4-6/PREP TIME 45 minutes/COOKING TIME 45 minutes

This is a great ‘one pot’ dish using boned and skinned chicken thigh and it is totally different to the normal ‘go to’ dishes like Thai or Indian curries.
It is a VERY versatile dish which can be used to impress dinner guests served with some home made pasta or risotto or just reheated the following day and enjoyed with a chunk of bread.

TIPS
Boning and skinning chicken thighs used to be a lengthy process only really endured by chefs and the enthusiastic home cooks but can now be picked up easily in any supermarket or butchers due to the recent trend in using ‘cheaper cuts’ so you wont struggle to find it and all you need to do is dice it up.

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Ingredients

500g diced chicken thigh
1 air dried chorizo sausage (skinned and sliced up)
2 tblspn extra virgin olive oil
1 sprig of thyme
2 diced shallots or one small white onion
4 cloves of garlic (crushed)
1 tspn fennel seeds
juice and zest of one lemon (kept separate)
2 tspn smoked paprika
1 small glass of white wine
2 tins of chopped tomatoes
3 peppers (mixed)
1 small bunch of flat leaf parsley (chopped)

Method

  1. Start with a thick bottomed pan on medium heat. Add the olive oil, chorizo, thyme and fennel seeds, adding the chorizo at the beginning means you’ll draw out some of the lovely spicy fattines and ensures its spread throughout the dish. Cook this until sizzling and the oil has become red in colour.
  2. Next add the chicken, garlic, smoked paprika, lemon zest and shallots and cook for a further 5-10 minutes.
  3. You can now add the white wine, allow this to reduce by half. Add the tinned tomatoes, turn the heat down to low and put a lid on the pan.
  4. Whilst the stew is simmering gently you can put a non stick frying pan onto a high heat and drop in the diced peppers with a small drop of vegetable oil and fry until slightly charred. remove from the heat and leave to one side.
  5. After about half an hour or when the chicken is tender to the bite you can add in your charred peppers to cook for 5-10 minutes.
  6. Finish the stew with chopped parsley, juice of one lemon and adjust the seasoning if need be. Served with crushed new potatoes, pasta, rice or just with a chunk of bread.