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 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 |
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.