Chicken And Chorizo Stew Recipe Recipe For Deviled

EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE

Steps:

• Season the chicken thighs liberally with salt and pepper.
• Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
• Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
• Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
• When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
• Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
• If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
• Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

CHICKEN AND CHORIZO STEW

Steps:

• Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
• Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
• Once chicken is cool enough to handle, shred into bite sized pieces.
• In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
• Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
• Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
• Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
• Add the shredded chicken, cook until it is heated through.
• Remove from the heat, and stir in the vinegar.
• Ladle into serving bowls, topping with chopped parsley to garnish.