Sunday, 15 April 2012
This is the dish that first introduced me to Spanish cooking. Chorizo, Paprika and tomatoes all familiar ingredients in the Spanish repertoire, enjoy!
1 Large white onion, chopped or diced (up to you)
2 x Chopped tomatoes 400g tins
4 Chicken breasts or 8 Chicken thighs, roughly cubed
100ml White wine
250ml Chicken stock
Few springs of thyme or 1tsp dried thyme
1 Medium chorizo, sliced into 1cm rounds
2 Large Potatoes (preferably Maris Piper or any good baking potato), diced.
2 Teaspoons smoked Paprika (Pimenton)
2 Cloves garlic, chopped
1 Bay leaf (dried or fresh)
1. Using a large pot or heavy-based pan, heat a little olive oil and add the onion, fry for 3-4 minutes until the onion softens.
2. Add in the garlic,chorizo and chicken and cook for a futher two minutes, this should seal the chicken.
3. Add in the wine and reduce by a third before adding the tomatoes, thyme, paprika, bay leaf and chicken stock. Cover and allow to simmer for 10-15 minutes.
4. Add the potatoes and stir, place the cover back onto the pan and simmer for a further 30 minutes stirring from time to time until the sauce has thickened and the potatoes are cooked through, check for seasoning.
5. Serve with crusty bread or divide into portions as a superb tapas dish.
My updated version of this recipe is at: http://www.artisantraveller.com/2017/07/25/spanish-chicken/