Chicken Stew, Spanish Style Recipe

Name: Chicken Stew, Spanish Style
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: serves: 4
Ingredients: 2 tablespoons olive oil; 3 red onions, coarsely chopped; 3 cloves garlic, coarsely chopped; 2 (400g) tins peeled whole tomatoes; 400g tin chickpeas; 2 cups (500ml) water; 2 teaspoons paprika; 1 teaspoon crushed chilli flakes; salt and pepper to taste; 2 carrots, peeled and cut into chunks; 1 potato, peeled and cut into cubes; 4 chicken thighs; 125g Spanish chorizo sausage, casing removed and thickly sliced

Ingredients

2 tablespoons olive oil
3 red onions, coarsely chopped
3 cloves garlic, coarsely chopped
2 (400g) tins peeled whole tomatoes
400g tin chickpeas
2 cups (500ml) water
2 teaspoons paprika
1 teaspoon crushed chilli flakes
salt and pepper to taste
2 carrots, peeled and cut into chunks
1 potato, peeled and cut into cubes
4 chicken thighs
125g Spanish chorizo sausage, casing removed and thickly sliced

PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD serves: 4

Instructions

In a large saucepan, heat oil. Stir in onions and garlic. Fry about 5 minutes stirring once or twice until onion softens.
Pour in tomatoes, chickpeas and water; add paprika, chilli flakes and season with salt, and pepper.
Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat, cover and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 200 degrees C.
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
Bake in preheated oven for about 15 minutes, until the stew thickens and the chicken skin is crisp.