Spanish Chicken Stew
This beautiful stew is a winner all year round. It's light and summery, but still hearty enough to warm your cockles on those dark autumn evenings. I love the smoky chorizo, which releases its paprika-rich oil and adds bags of flavour. If you want to cut the fat content, though, leave out the chorizo and add a little more smoked paprika.
- 1 tsp coconut oil
- 2 onions, sliced
- 5 garlic cloves, crushed
- 60g chorizo, sliced (optional)
- 5 fresh thyme sprigs
- 1 x 500g carton of tomato passata
- 1 tbsp tomato purée
- 500ml chicken stock
- 500g boneless chicken thighs or breasts, skinned
- 70g green olives, pitted
- 1 red pepper, deseeded and cut into large cubes
- 1 green pepper, deseeded and cut into large cubes
- 100g fennel, thinly sliced
- Sea salt
- Black pepper
Heat the oil in a large pan and fry the onions for 5 minutes. Add the garlic and chorizo and cook for another few minutes.
Stir in the thyme and paprika, then add the passata, tomato purée and stock. Bring everything to a simmer, then add the chicken, cover the pan and cook over a very low heat for 1 hour.
Add the olives, peppers and fennel to the pan and cook for another 10 minutes. Season with salt and pepper to taste before serving. This is lovely with cauliflower rice.