This chicken chorizo stew is a great cold weather dish. It is a hearty, rich stew that fills the house with a wonderful aroma. Our guests always love it.
- 1 tablespoons olive oil
- 1/2 lb. cured Spanish chorizo sausage, cut into chunky discs
- 8 chicken thighs
- 5-6 sprigs fresh thyme
- Ground sea salt & black pepper
- 1 large red onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2/3 cup red wine
- 2 x 15 oz. cans fire roasted diced tomatoes
- 2 cups chicken stock
- 14 oz. can of cannelloni beans, drained and rinsed
- Flat-leaf (Italian) parsley, to garnish
- 2 oz. Manchego cheese, grated
- Crusty bread, to serve
Heat the oil in a large dutch oven over a high heat. Add the chorizo and fry until it is sizzling, about 4-5 min. Remove the chorizo from the pan with a spoon, leaving the red oils behind.
Generously season the chicken legs with salt & pepper, and add them to the pan in batches, browning until they have a good color on all sides, about 4-5 min per batch. Add more olive oil as needed. Set aside with the chorizo.
Add the onion, garlic and thyme sprigs to the pot and cook for 5 min until the onion has softened. Add the red wine, chicken stock and diced tomatoes.
Bring the liquid to a boil, then return the chicken thighs and chorizo to the stew. Bring back to a boil, then cover with a lid, reduce heat and simmer for about 1 hour until the chicken is cooked all the way through.
About 5 min before you serve, add the beans and stir through.
Garnish with parsley and cheese.
Prep time: 20 min.
Cook time: 2 hours.
Serves: 8.
Notes
Source: Marc Tabyanan.
