Spanish style chicken stew

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Recipe photo: Spanish style chicken stewRecipe photo: Spanish style chicken stewRecipe photo: Spanish style chicken stewRecipe photo: Spanish style chicken stew

Ingredients 
Serves: 4 

  • 2 tablespoons olive oil
  • 3 red onions, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 (400g) tins peeled plum tomatoes
  • 1 (400g) tin chickpeas
  • 475ml (16 fl oz) water
  • 2 teaspoons paprika
  • 1 teaspoon crushed chilli flakes
  • Salt and pepper to taste
  • 2 carrots, cut into chunks
  • 1 potato, cubed
  • 4 chicken thighs
  • 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced

Method
Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
  2. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper.
  3. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  4. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes.
  5. Preheat oven to 200 degrees C / gas mark 6.
  6. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
  7. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

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