Friday, 8 November 2013

Chicken and Chorizo stew.

The Autumn days are drawing to an end and soon will be replaced by the cold winter weather. I think this time of the year is when I most enjoy making hearty food such as stews, soups and baked pasta or vegetable dishes. I made this chicken and chorizo stew a few weeks back as it is a comforting dish with an unusual addition of the smokey paprika flavoured chorizo sausage. This recipe can be made on the stove, or if you are busy bee like me, make in the oven. It still takes around an hour or so in the oven but you can get on with other things whilst the stew is bubbling away.
Here is how my chicken and chorizo stew turned out:
Chicken and chorizo stew.

Chicken and chorizo stew.

Serves 4, easily halved
3 tbsp olive oil
8 pieces of chicken thighs
200g chorizo, skinned and sliced
1 onion, chopped
6 garlic cloves
2 celery sticks
200ml dry sherry
600ml pink chicken stock
400g chopped tomatoes
salt and pepper
1 tbsp chopped parsley

Preheat the oven to 180C/350F/Gas mark 4. Heat the olive oil in a casserole, add the chicken and chorizo and fry until golden brown. Remove with a slotted spoon and reserve. You may need to do this in two batches.
Add the onion, garlic and celery to the casserole and cook for 20 minutes or until the mixture is golden brown.
Add the sherry, chicken stock, tomatoes and season with salt and pepper.
Put the reserved chicken and chorizo back into a casserole dish. Cover with a lid and cook in the oven for one hour.
Remove from the oven, stir in the chopped parsley and serve.



  1. This looks so good, chorizo is amazing and stews are perfect for this time of year!

  2. wow...a hearty and absolutely scrumptious stew :-)


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