Spanish Chicken Stew
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 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 |
Instructions
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.
