Chicken and chorizo stew
Packed full of protein and flavour, this hearty chicken and chorizo stew is brilliant on a cool evening for a tasty family dinner without the hassle.
- 15 mins preparation
- 35 mins cooking
- Serves 6
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Ingredients
Chicken and chorizo stew
- 1 cup (250ml) chicken stock
- 1 pinch saffron threads
- 340 gram cured chorizo sausage, sliced thickly
- 1.5 kilogram chicken drumsticks
- 2 tablespoon olive oil
- 1 medium brown onion (150g), sliced thickly
- 1 medium red capsicum (bell pepper) (200g), sliced thickly
- 2 teaspoon smoked paprika
- 800 gram canned crushed tomatoes
- 1/2 cup (75g) seeded black olives
- 1/4 cup fresh flat-leaf parsley leaves
Method
Chicken and chorizo stew
- 1Combine stock and saffron in a small bowl. Set aside until required.
- 2Cook chorizo in a large saucepan, over medium heat, until browned. Drain on paper towel.
- 3Cook chicken in same pan, in batches, until browned all over. Remove from pan.
- 4Heat oil in same pan, add onion and capsicum; cook, stirring, 2 minutes or until onion softens. Add paprika; cook, stirring, until fragrant.
- 5Return chorizo and chicken to pan with stock mixture and tomatoes, cover; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until chicken is cooked through. Stir in olives; season to taste.
- 6Serve stew sprinkled with parsley.
Notes
Chorizo sausage is available both smoked and dry-cured, or fresh (raw). It is available from the deli section of some supermarkets, as well as Spanish delicatessens and some specialty butcher shops.
