Quick & Easy

Spanish chicken and chorizo stew

Chorizo is a sausage made of coarsely ground pork and highly seasoned with garlic and chilli.
spanish chicken and chorizo stew



1.Combine stock and saffron in a small bowl. Set aside until required.
2.Cook chorizo in a large saucepan, over medium heat, until browned. Drain on absorbent paper.
3.Cook chicken, in batches, in the same pan, until browned all over. Remove from pan.
4.Heat oil in the same pan, add onion and capsicum; cook, stirring, about 2 minutes or until onion softens. Add paprika; cook, stirring, until fragrant.
5.Return chorizo and chicken to pan. Add stock mixture and tomatoes, cover; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until chicken is cooked through. Stir in olives.
6.Serve stew sprinkled with parsley; accompany with crusty bread rolls, if you like.

Chorizo is available both smoked and dry-cured, or fresh (raw). It’s widely used in Spanish, Portuguese and Mexican cookery, although each country has its own variation. It is available from the delicatessen section of some supermarkets, as well as Spanish delicatessens and some speciality butcher shops.


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