Be transported to the shores of Spain with this pan favorite!
Ingredients
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30ml oil
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225g spicy chorizo, skinned and thinly sliced
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2 red onions, peeled and quartered lengthways
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8-12 medium to large chicken thighs, trimmed of excess fat
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6ml paprika 1 large garlic clove, peeled and finely chopped
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5ml dried origanum
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250ml dry white wine
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250ml chicken stock (use only ½ stock cube)
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1can peeled whole tomatoes in juice (I like to use fresh cherry tomatoes)
Method
1 Heat the oil in a large saucepan over medium heat.
2 Fry the chorizo and onions for 7–8 minutes, turning occasionally to soften the onions and release the chorizo oils. Remove with a slotted spoon and set aside, leaving the oil in the pan.
3 Add the chicken to the pan. Sprinkle the paprika, garlic and origanum over, season lightly and turn the heat up a little. Brown the chicken on both sides, about 4 minutes per side.
4 Pour in the wine and scrape gently around the pan to deglaze. Stir in the chorizo, onions, stock and tomatoes, mashing the tomatoes in with a fork. Reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
5 Garnish as desired then serve with baby potatoes or rice and vegetables.
Cyber Gazing 