With the weather brightening up, I thought that I would give you a lovely Spanish inspired recipe to brighten up your week. That said, this recipe is basically a stew so it also works well in winter. Heck, you’ll want to eat this all year round it’s so easy! Subject to a few minor adaptations, you can make this in your slow cooker so that it’s ready for you when you get home from work.
If you don’t have smoked paprika you can use normal paprika. This will give the dish an earthier flavour which is also good but I do highly recommend that you use the smoked version as that smokey element really compliments the chorizo and is, frankly, delicious.
8 boneless chicken thighs (or however many are in the packet) I also like to use shredded chicken for this recipe
Chorizo cut into small chunks
1 red onion thinly sliced
1 red pepper sliced
1 yellow pepper sliced
2 cloves of garlic
1 carton of passata
1 tablespoon of olive oil
1 teaspoon smoked paprika
Fry the chicken thighs (if using) in olive oil for a couple of minutes on both sides
Add the onion and peppers and cook for about 5 minutes, until softened
Add the garlic and cook for another 1-2 minutes
Add the chorizo and cook for about a minute until it is cooked through
Add the smoked paprika and stir through, immediately add the passata, if using shredded chicken then add it now.
Pop the lid on the casserole (or saucepan if using) and simmer for about 30 minutes, until the chicken is cooked through and the sauce has thickened slightly.
My serving recommendations include rice, cous cous and diced, roasted potatoes. I also like to have a bit of fresh bread to hand because, trust me, you’re going to want to mop up that sauce!
Enjoy! Please let me know if you make this and what you think!