Spanish · Dinner
Spanish Chicken and Chorizo Stew
Bone-in chicken thighs braised with Spanish cured chorizo, onion, garlic, and red bell pepper in a tomato-based sofrito with smoked paprika and sherry vinegar. Simmered until the chicken is tender and sauce thickens, finished with fresh parsley and served over crusty bread or rice.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
533Calories
42.1gProtein
35.2gFat
14.6gCarbs
6.4gSugar
3.1gFiber
1172mgSodium
238mgChol
11.2gSat Fat
775mgPotassium
64mgCalcium
3.3mgIron
1.2mcgVitamin B12
39mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken thighs dry and season both sides with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear chicken skin-side down for 5 minutes until deep golden, then flip and sear 3 minutes more.
3
Saute
In the same pot, add chorizo and cook 2 minutes until oils release, then add onion, garlic, and bell pepper and saute 4 minutes until onion turns translucent.
4
Bloom
Stir in smoked paprika, cook over medium heat 30 seconds until fragrant, then deglaze with sherry vinegar and scrape up browned bits for 30 seconds.
5
Simmer
Add canned tomatoes, chicken stock, and bay leaf, nestle chicken back in pot, cover, and simmer over medium-low heat for 30 minutes until chicken is tender and sauce coats a spoon.
6
Plate
Remove bay leaf, spoon stew onto a plate, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 2 bone-in thighs chicken thigh
- 3.6 oz100g chorizo-spanish-cured
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 1/2 cup70g bell-pepper
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 1/2 cup120ml chicken-stock
- 2 tsp2 tsp smoked-paprika
- 1/2 tsp1/2 tsp oregano-dried
- 22 bay-leaf
- 2 tbsp30ml olive-oil
- 2 tbsp30ml sherry-vinegar
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
