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Chicken and chorizo stew

Olives and spicy chorizo add the perfect bite to this quick-cook, Mediterranean-style stew.

Ingredients

  • 2 tbsp sunflower oil
  • 8 small chicken thighs
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 red pepper, sliced
  • 410g can chopped tomatoes
  • 300ml chicken stock
  • zest and juice of 1 orange
  • 100g chorizo castellano, chopped
  • 50g mixed olives (optional)

Method

  1. Heat the oil in a large casserole dish and fry the chicken until golden (remove the skin if you prefer less fat in your diet).
  2. Add the onion, garlic and red pepper and fry until the onion is tender.
  3. Then pour over the tomatoes, stock and the zest and juice of the orange.
  4. Bring to the boil then cover and simmer for 35 minutes. 5
  5. Add the chorizo and olives and simmer for a further 5 minutes or until the chicken is cooked through.
  6. Serve with mashed or jacket potatoes.

Goes well with...

Morrisons Vina Eneldo Rioja Crianza

Morrisons Vina Eneldo Rioja Crianza

"Gorgeous redcurrant & spice on the nose, with good structure & soft tannins"

Perfect with..."Ideal with chicken, sausages, pork or roasted peppers"

Grapes:
Tempranillo, Garnacha
Country:
Spain
Price:
£7 - £10
Region:
Rioja
International Wine Challenge 2011 Silver
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4 Serves 4 people
10 Preparation time of 10 mins
40 Cooktime for 40 mins

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