Oh my goodness, you are going to love this recipe. I stumbled across it whilst flicking through a magazine and from memory, it was an advertisement for stock. This is a casserole that is perfect to make all year round because it is light and vibrant compared to other heavy duty stews.
2 tbs olive oil
1 kg chicken thighs
1 chorizo, thinly sliced
1 brown onion, finely chopped
1 red capsicum, chopped
1 carrot, peeled and chopped
2 garlic cloves, crushed
2 tsp mild paprika
1/2 cup dry sherry
1 x 440g tin diced tomatoes
1 cup chicken or vegetable stock
2 tbs tomato paste
2 dried bay leaves
1/2 cup green pitted olives
2 tbs parsley
Preheat oven to 200c. Heat oil in a frying pan over a medium heat. Add 1/3 of the chicken and cook until brown, about 4 minutes. Transfer to a bowl and continue with the remaining two batches. Reduce heat to medium. Add chorizo, onion, garlic, carrot and cook for 5 minutes until vegetables soften. Add the paprika and cook for 1 minute. Add sherry and cook until well combined. Add chicken, tomato, stock, tomato paste and bay leaves. Transfer to an ovenproof dish and bake in the preheated oven for 1 hour or until chicken is tender. Remove from oven and add olives. Bake uncovered for a further 20 minutes. Sprinkle with parsley and serve.
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