CATALAN CHICKEN STEW

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Catalan Chicken Stew image

This one pot dish not only saves on washing up, but all the lovely flavors and aromas mingle together.

Provided by English_Rose

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
4 chicken thighs
2 chicken breasts, cut in half
2 red onions, sliced
1 large red pepper, seeded and sliced
2 garlic cloves, minced
9 ounces chorizo sausage, diced
1 (14 ounce) can chopped tomatoes
1 cup chicken broth
2/3 cup dry white wine
1 teaspoon smoked paprika
1 pinch saffron (optional)
2 ounces raisins (optional)
2 slices orange zest
1 sprig fresh thyme
20 mixed olives
1 (1 lb) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and pepper

Steps:

  • Heat 1 tbs of the oil in a large frying pan. Add the chicken and brown really well all over. Transfer to a casserole dish.
  • Use the remaining oil to cook the onions in the frying pan until they turned golden at the edges. Add the pepper and garlic and cook for a further minute.
  • Remove from the pan with a slotted spoon and add to the chicken in the casserole dish. Brown the chorizo in the frying pan and also add this to the chicken.
  • Preheat the oven to 325°F.
  • Pour the tomatoes, broth and wine over the chicken, add the smoked paprika and saffron (if using). Add the raisins (if using), orange zest and thyme, season and mix well,.
  • Add the olives and garbanzo beans, bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
  • Scatter with the parsley and serve with rice.

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