Chicken and Chorizo - Catalan Style

(photo to follow!!)


Well, it’s what I perceive it to be!! This dish is simple to do and can be left to simmer away to ensure the flavours permeate out. It is real soul food. There is a variety of chorizo to use but use a soft cured or uncooked type – it will be much more tender in the dish. I prefer the softer cured type as it has a little bite when you eat the dish and is a good contrast to the soft chicken. Plenty of paprika and off you go…

Ingredients: (Serves 2/4 depending on how hungry you are!)

• 250gms of boned chicken thighs
• 250gms of chicken breast
• Half a horseshoe shaped chorizo - diced
• 1 tbsp light olive oil
• Half a large red pepper (or one small one) deseeded and chopped
• 1 onion – chopped
• 1 or 2 cloves of garlic – sliced or chopped
• 1 heaped tsp of smoked paprika
• 1 tsp of regular paprika
• 1 tin of chopped tomoatoes
• 500ml of decent chicken stock
• 1 tin of cannelloni beans or butter beans
• Sugar to taste – I usually use a teaspoon but it depends on the tomatoes
• A little salt and pepper

Dice the chicken pieces and brown in a the oil. Set to one side. Add the chorizo and  then add the onions and cook for a little until softened over a medium heat. Then add the garlic and red pepper and soften a little. Now add the paprika and mix well. When mixed add the chopped tomatoes and stock together with the browned chicken and then simmer for about 40 minutes (covered). At this stage, check the liquid and taste – add salt, pepper and sugar to taste and uncover to allow the liquid to reduce. At this stage you can add the beans. Do not add the liquid the beans are in but I really see no reason in washing them.  When you have a reduced sauce (not too thick) the dish is probably ready. Serve with plain basmati rice and a  large glass or Rioja!!