Chicken and Chorizo Stew

Serves Four

Preparation and Cooking Time: 1h 15

This is one of my go to dishes when cooking for a large group of people. It’s a real crowd pleaser. The richness of the chorizo, the acidity of the vinegar and the sweetness of the tomatoes makes it a flavoursome, moreish and hearty meal.

Ingredients

Ingredients

6 Chicken Thighs

Half a Stick of Chorizo (diced into rough half centimetre cubes)

1 Tin of Tomatoes (or fresh cherry tomatoes)

6 Medium Sized Potatoes (diced into rough centimetre cubes)

1 Can of Cider

1 Large Red Onion (diced)

Salt and Pepper

4 Tablespoons of Balsamic Vinegar

Optional- Herbs (I like to use basil)

Approximate Cost of Dish- £5.03

 

Method

  1. Pre heat your oven to 200 degrees centigrade, or gas mark 6.
  2. Add your potatoes to a saucepan of boiling water and drain them when they become soft (you can check this using a knife – be careful not to burn yourself).Boiling Potatoes
  3. Debone your chicken thighs. To do this, you must slice along each side of the bone, and then slice underneath it. The bone will come away from the thigh with a little persuasion! Alternatively, you could buy boneless thighs, or ask your butcher to debone them for you.Debone thighs 4
  4. Fry the chicken thighs skin side down in a frying pan until golden and crispy. Then remove them from the pan and slice them into strips. Your chicken does not need to be fully cooked at this point.Fry chicken 2Slice chicken
  5. Proceed to fry your chorizo cubes, in the same pan that you fried your chicken, for four minutes.Fry chorizo
  6. Add your diced onion to the frying chorizo and allow to fry for another five minutes.Fry onion and chorizo
  7. Open the tin of tomatoes and add to the pan, alongside the onion and chorizo, and continue to fry for two minutes.Add tomatoes
  8. Add the chicken, chorizo, onion, tomato and potatoes to a casserole dish.Mix together ingredients
  9. Into the now empty frying pan, pour 300mls of your can of cider. Cook for roughly 6 minutes on a high heat, then add your balsamic vinegar and your optional herbs. Pour the contents of the pan into the casserole dish.Add cider to stew
  10. Season the dish well with salt and pepper and stir the stew so that all of its elements are mixed together.Season dish
  11. Cook in your pre-heated oven for 40 minutes.Cook
  12. Serve with a good quality bread to mop up the delicious sauce. Enjoy with the same cider you used for the sauce.
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One Comment Add yours

  1. Finndog says:

    If anyone is contemplating making this, just do it. The rich taste that the Chorizo adds to the dish is sensational. A real midweek comfort for me.

    Liked by 1 person

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