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|
|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|
|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|
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.