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Spanish Style Chicken and Chorizo Stew


Spanish Style Chicken and Chorizo Stew

A warming one pot supper to enjoy before the longer, lighter and (hopefully) warmer days herald the return to salads and BBQ foods. Serve with some crusty bread, or rice if you prefer.

The smoked paprika gives this dish a wonderful smokey flavour but if you like it a little hotter, add an extra tsp of chilli flakes.

SPANISH STYLE CHICKEN AND CHORIZO STEW

| Serves: 4  | Prep Time: 10 Minutes | Cook Time:  40 Minutes | Total Time: 50 Minutes |


Ingredients: 

  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

Instructions:

  • Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.
  • Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.

| Author: Beth Sachs | Date: 16th February 2011 |


Comments

  1. OMG I am salivating just reading the recipe! I've bookmarked it so I can make it myself, maybe tomorrow if I can get the ingredients in time, I can't wait. Looks and sounds delicious!

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  2. One of my favourite combos. I never put the beans in though, must try that.

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  3. YUM! I know what we are having for dinner this Friday! And a BIIIIIIG jug of sangria to wash it down and celebrate coming off antibiotics!

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  4. Beth, this looks so good and I love Chorizo!

    Maria
    x

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  5. Something very similar to this is one of our favourite recipes too, though like Janice I never add the red beans. Must try them in it next time. My recipe came from Floyd on Spain, except Keith Floyd used rabbit (which I find difficult to buy boned) rather than chicken - http://hopeeternalcookbook.wordpress.com/2009/02/13/spanish-style-chicken-with-red-peppers/
    Well photographed too - I find stews difficult!
    hopeeternal
    'Meanderings through my Cookbook'
    www.hopeeternalcookbook.wordpress.com

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  6. I love this style of dish - choirzo makes it such a flavourful dish.

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  7. Coincidental timing...I made something similar on Monday night. The recipe I use doesn't have the beans, though - it uses potatoes to bulk up the sauce.

    Em

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  8. I have a very similar recipe that I love, but it uses marmalade, cinnamon and chicken stock instead of chopped tomatoes and kidney beans. It gives it a sweetness that contrasts really well with the spiciness of the paprika and chorizo.

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  9. Beth,
    This looks gorgeously smoky and spicy and would be a hit at any time of year. YUM!

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  10. I love the colour of this dish. Looks very delicious. I would love to add chillies to spice it up :)

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  11. Looks delicious, I do love one pot meals!

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  12. I made something similar this week - it really is the weather for it!

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  13. Can't wait for those warmer days!!
    But in the meantime this will be delicious :-}

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  14. I've seen daffodils popping up over the last week or so, it's hard to believe but it's starting to feel like winter might not last forever. Though I don't think I'd mind permanent winter if I had a bottomless pot of this! It's such a beautiful colour and it looks so delicious.

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  15. I must make this before the good weather comes.. I am going to do as much cold weather cooking as possible and that is perfect fro Friday night!

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  16. this dish looks gorgeous! thank you for sharing this.

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  17. Oh this sounds just like how we like to eat right now.

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  18. That is a winner and no mistake. Thanks for the tip-off.
    Keith (Reluctant Housedad)

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