Thursday, 15 August 2013

Spanish Chicken Stew

Right, I'm going to be completely upfront about this dish.  It photographs abysmally but it tastes seriously good.  
It's also easy.  Everything goes in one pot, the lid goes on and you forget about it for an hour until you are ready to eat.  We had ours with rice but try it with mash, fresh crusty bread or on a jacket potato.  It would even work with pasta.  Add a green salad and you are good to go.

Here is what you need
Couple of chicken legs
Smoked paprika
2 cloves crushed garlic
Olive oil
Chorizo (sliced)
Red onion (quartered and separated)
2 peppers
Handful of cherry tomatotes
Tablespoon dried thyme
Tablespoon dried oregano
Tin chopped tomatoes
Black pepper

In a heavy bottomed saucepan heat a couple of tablespoons of olive oil and lightly toast the smoked paprika (about a tablespoon) and the two crushed garlic gloves.  When fragrant press the chicken legs skin side down into the mix and brown.  Turn and brown the other side, remove and put to one side.

One by one throw the other ingredients into the pan in the same order as the list above, letting each one sit for a minute before adding the next. 
Finally add the chicken back to the pot, stir the lot together and whack a lid on the top.  Turn down to the lowest flame setting and simmer for an hour, stirring occassionally.
Serve with whatever fixings you fancy.
 Keep hold of leftovers for lunch.  The flavours just get better overnight!

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