I love chorizo. If I had my way, I would eat chorizo every single day with every meal! I can’t imagine that it would be very good for your heart, so once a week is probably enough. In my house, a very favourite meal is this chicken and chorizo stew. It’s the smoked paprika that’s the secret weapon. It doesn’t add heat but it gives the meal a great depth of flavour.
4 chicken thighs, bone-in, skin removed
Half a chorizo sausage link, sliced in half moons
One medium onion, sliced in half moons
Red, green & yellow peppers, cut in chunks
Clove of garlic, crushed
Chilli flakes or fresh chopped red chillies, as much or as little as you like
1 tsp smoked paprika
1 tsp paprika
Tin of chopped tomatoes, plus a full tin of water
2 tbsp tomato purée
Large pinch of sugar
1 tsp balsamic vinegar
Salt and pepper
Gently fry the chorizo until it has released its red oil. Remove with a slotted spoon and set aside in a bowl. Fry the onion, garlic and chilli softly until the onions are lightly brown. Add the rest of the ingredients, except the peppers, chicken and chorizo, and bring to a light simmer. If you like food really hot add a lot of chilli, if not, be gentle with it. Personally, I like a serious kick in this dish so I ramp up the chilli.
Once the sauce has bubbled for 10-15mins, add the chicken and let it sit in the gentle simmering sauce for at least 20 mins. Then add the chorizo and peppers and cook until the chicken is fully cooked and the sauce is unctuous and thick.
You can serve the stew with roasted cubed potatoes or warmed pitta breads to mop up the sauce! We had some mozzarella cheese to use up, so put the stew in the oven for a few minutes to allow the cheese to bubble and brown.