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Spanish chicken stew


1st Jan 2015 Animals & Pets

Spanish chicken stew
Long February evenings are a good time to indulge in a little culinary travel—something that whisks you away to warmer climes. Perhaps it’s the smell of cooking scampi that evokes memories of summer holidays, or the tang of feta and olives in a Greek salad. Or maybe fish and chips with a pint of bitter transports you to that pub garden in Cornwall.
Whatever memory you’re calling on, commitment is key. If it was a San Miguel kind of trip, then stock up the fridge, turn up the volume on your holiday soundtrack, draw the curtains and tuck into this delicious stew. It will provide a temporary Spanish respite from the British chill.

Serves 4

  • 2tbsp olive oil
  • 4 chicken thighs
  • 150g chorizo, diced
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 1tsp smoked paprika
  • 400g ready-to-eat chickpeas, rinsed
  • 200ml chicken stock
  • 400g tin of chopped tomatoes
  • 1tbsp tomato paste
  • Optional: spinach or pitted olives


1. Preheat the oven to 180C
2. Heat the oil in a casserole pan, and cook the chicken thighs (in batches, if needed), until they turn golden all over. Remove from the pan with a slotted soon, put on a plate and set to one side.
3. Cook the chorizo in the same pan. When it starts to release oil, add the onions. Then, when they start to soften, add the garlic. Stir until it’s cooked and finally add the paprika to the pan—cooking just for 10–15 seconds so that the kitchen is filled with aromas, but not enough for the paprika to catch and burn.
4. Add the chickpeas, stock, tinned tomatoes and tomato paste. Return the chicken to the pan. Put on the lid and cook at 180C for 35 minutes. Check that the chicken is cooked through. If you’re including spinach or pitted olives, add them to the pan now, until wilted or heated through.
4. Serve with crusty bread.

Ideal drink for the dish

Bottle of wine
  • Noster Nobilis, Asda, £6.98
  • Sainsbury’s, Taste the Difference
The Spanish wine region of Priorat is known for powerful, high-alcohol reds, which are slowly becoming more available and affordable.
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