Spicy Spanish Stew with Chicken and Chorizo

We're pleased to help you extend your Spanish food knowledge with this information. Of course, we'd love to welcome you at the online store where you can buy chorizo and other ingredients you need for this recipe. Just a suggestion...

Serves 3-4
150 gm Cooking Chorizo (use fresh or semi-cured chorizo)
150 gm chicken breast (skinned and boned)
1 small red onion
2 cloves garlic
180 gm roasted piquillo peppers (in tin, drain liquid)
200 gm white beans (buy ready cooked in jar or soak dry beans overnight)
1 small chilli pepper
3-4 dried cayenne peppers (guindillas)
1 tablespoon smoked paprika (pimenton) (this is smoked Spanish paprika not paprika used in goulash)
200 gm chopped tomato (see below)
2 tbsp olive oil
1 sachet Spanish Seasoning
150ml of red wine (Rioja crianza)
1 Portabello mushroom

Method

Preheat oven to 180C
Cut chicken into small pieces and coat in olive oil
Add Spanish Seasoning to chicken and coat each piece of chicken
Crush garlic and finely chop, chop chilli and onion and cayenne.
Chop mushroom into thin slices
Slice chorizo into quarter of an inch pieces
Heat frying pan and add olive oil
Fry onion, garlic, chilli and cayenne for a minute, add chicken and mushroom and fry for 5 minutes,
Add chorizo and fry for further 5 minutes,
Add tomatoes, judion beans piqillo peppers, smoked paprika and red wine simmer for 2 minutes,
Transfer to oven and cook for 30-40 minutes
Serve with Spanish short grain rice
or new potatoes and salad and red wine

Tips

Use fresh chorizo, this is soft in texture and usually a deep orange-red, a fully cured chorizo which is generally meant to eaten cold will harden when cooked,
The cayenne and chilli peppers are optional but add an extra bite
You don’t need to use extra virgin olive oil, a mild olive oil will do
A Spanish restaurant would use fresh tomatoes but the chopped tomatoes available in tetrapacks are just the right consistency
If you use dry beans you will need to soak them overnight and then cook them in boiling water, using precooked beans is much easier.
If you don’t have a tin of piquillo peppers a fresh sweet red pepper will do.