Spanish Chicken Stew
A delicious, quick and easy midweek meal with chorizo, green olives and peppers. Great all year round, it's light and summery, but still hearty enough for cool autumn evenings.
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Introduction
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.
Ingredients
| 1 tsp | coconut oil |
| 2 | onions, sliced |
| 5 | garlic cloves, crushed |
| 60g | chorizo, sliced (optional) |
| 5 | fresh thyme sprigs |
| 1 tsp | smoked paprika |
| 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 |
Method
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.
Reviews
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