Description
Jamie Oliver’s Chicken and Chorizo Stew is a robust and satisfying dish that brings together chunks of chicken, slices of smoky chorizo, and a medley of vegetables, all cooked in a savory tomato sauce. This stew is easy to prepare and delivers deep, comforting flavors, making it an ideal one-pot meal for any night of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 200g (7 oz) chorizo, sliced
- 4 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 can (400g/14 oz) diced tomatoes
- 500ml (17 fl oz) chicken stock
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
Step 1: Cook the Chorizo and Chicken
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Chorizo: Add the sliced chorizo to the pot and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo from the pot and set aside, leaving the oil in the pot.
- Brown the Chicken: In the same pot, add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside with the chorizo.
Step 2: Sauté the Vegetables
- Cook the Onion and Garlic: In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
- Add the Carrots and Peppers: Stir in the sliced carrots, red bell pepper, and yellow bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Step 3: Simmer the Stew
- Add Spices and Tomatoes: Stir in the smoked paprika and ground cumin, then add the diced tomatoes and chicken stock. Mix well.
- Return the Chicken and Chorizo: Add the browned chicken and chorizo back into the pot, along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season the Stew: Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
Step 4: Serve
- Garnish and Serve: Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.