Thursday, 31 October 2013

Chicken and Chorizo One Pot

Aside from a little pre-frying and chopping the majority of the cooking for this is all done in one pot which is always a winner.

Most butchers and supermarkets sell thighs in a packet, sometimes along with drumsticks and they are usually more economical than breast meat – not to mention fattier, hence filled with far more flavour.

This is a warming, casserole packed full of flavour and is lovely on cold winter nights. I served it, this week, with some simple plain boiled rice and salad, but you could have it alone with fresh bread or with potatoes.

The chorizo gives a Spanish hue and with that end, I added a splash of Cava, purely as I had some in the fridge, but any dry white wine will do.

Serves 4:
Here’s how:      

8 chicken thighs or drumsticks
200g chorizo
1 onion
2 cloves garlic
1 courgette
Tin of cannellini beans
2 tbsp Cava or dry white wine
1 tin of chopped tomatoes
2 tbsp dried thyme
1 red chilli
½ cup of chicken stock
Salt and black pepper
2 tbsp hot paprika

Firstly slice the onion and chill and crush the garlic and add to a casserole dish. Chop the courgette into small cubes and add to the dish. Drain the beans and add to the dish with the chopped tomoates and the cava or wine.

Next chop the chorizo into small chunks, and add to a pan on a medium heat – no oil is needed here. While these are cooking, pour a couple of tablespoons of olive oil onto a chopping board and season liberally with the salt and pepper. Then add 1 tbsp each of the dried thyme and the paprika and coat each of the chicken pieces in the oil.

Once the chorizo is seared, use a slotted spoon and add to the casserole dish.

In the same pan, sear the chicken pieces 2-3 at a time, ensuring to sear all over. Then add each piece to the casserole dish.

Finally add the ½ cup of stock to the dish and stir through to ensure each piece of chicken is covered with the liquid and stir through the remaining herbs and spices, salt and pepper.

Place the lid on top and cook for 45 minutes to an hour at 180 degrees. If you prefer a thicker consistency you can add a little cornflour in towards the end, but it is a lovely juicy consistency perfect with rice or bread. Enjoy!

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