Smoked Paprika Chicken Stew…
January 3, 2011
The Boy knocked this stew up for his parents visit, we wanted to cook them a meal as this was the first time we were having them to stay properly in our house…
As it has been lately, a very cold evening, and with no where to go we settled in, opened some red wine and tucked in, a very comforting stew this is too… cannot wait to have it again.
I didn’t really do anything (except help make the Chicory Salad) but I think the Boy will agree that this is what made it, and is our new favourite ingredient.
He cooked in a tagine dish on the hob.
Very healthy it looks too, look at all that veg!
But keeping the skin on and chucking chorizo in made it naughty!
8 tsp smoked paprika
4 tsp chilli powder
salt and freshly ground black pepper
4 chicken thigh, bone removed
8 tbsp olive oil
2 onion, finely sliced
8 garlic cloves, finely chopped
1 large chorizo sausage, chopped
200-400ml/3½fl oz red wine
200g broad beans, skins removed
4 tbsp chopped fresh chives
chopped fresh parsley, to garnish
Preheat the oven to 180C/350F/Gas 4.
In a bowl, combine the smoked paprika, chilli powder, salt and freshly ground black pepper. Open out the chicken thigh so that it’s flat and roll in the spice mixture to coat.
Heat one tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through.
Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chopped chorizo and fry gently until the chorizo starts to crisp slightly, about 5-7 minutes.
Add the red wine to the pan and simmer for five minutes, or until slightly reduced. Add the broad beans and stir.
Remove the chicken from the oven and cut into strips. Add the chicken and chopped chives to the pan and stir to combine.
To serve, pour the chicken mixture into a shallow dish and garnish with fresh parsley.