This simple chicken stew is perfect for a mid week meal yet impressive enough for an informal dinner party.
It’s delicious served with crunchy potato croquettes and a green vegetable such as broccoli but couscous or rice work just as well.
CHICKEN WITH CHORIZO
4 chicken legs, separated into thighs and drumsticks
2 teaspoons paprika powder
4 tablespoons olive oil
2 small onions, sliced
6 cloves garlic, thinly sliced
125 g chorizo, thickly sliced
400 g tin chopped tomatoes
100 ml water
2 bay leaves
5 tablespoons sherry or port
seasoning to taste
Pre-heat the oven to 190 C / Gas 5.
Coat the chicken in the paprika and a little salt.
Heat the olive oil in a large frying pan and fry the chicken, in batches until brown. Remove with a slotted spoon and transfer to an ovenproof dish.
Add the onion to the pan and fry quickly over a medium heat until softened. Lower the heat and add the garlic and chorizo to the onions. Continue to cook for 2 minutes.
Pour in the tomatoes with the water, sherry and the bay leaves and bring to the boil. Season to taste.
Pour the tomato mixture over the chicken portions, cover and bake in the oven for 40 minutes.
Remove the lid and continue to cook for a further 20 minutes, until the chicken is tender. Serve.