Chicken and Chorizo Stew
Using chorizo and green olives puts a Spanish twist on this hearty braised chicken dish that can easily be whipped up in a single Dutch oven. Look for manzanillo olives for authentic Spanish flavor, but any type of green olive will do.
- 2 lb. (1 kg) bone-in chicken thighs
- Salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 lb. (500 g) Spanish chorizo, sliced
- 2 red bell peppers, seeded and sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 Tbs. fresh oregano
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 cup (8 fl. oz./250 ml) white wine
- 4 cups (32 fl. oz./1 l) chicken stock
- 1 can (28 oz./875 g) plum tomatoes
- 1 lb. (500 g) baby potatoes, halved
- 1/2 cup (2 oz./60 g) pitted green olives
Season the chicken all over with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary, sear the chicken, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the chicken to a platter.
Pour off all but 1 Tbs. of the fat from the pan. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the chorizo to the platter with the chicken. Add the bell peppers and onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the oregano, paprika and cumin and season with salt and pepper. Add the wine to the pot and cook, stirring to scrape up any browned bits from the bottom of the pot, until the wine is reduced by half, about 3 minutes. Add the stock, tomatoes and potatoes. Return the chicken and chorizo to the pot and stir to combine.
Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 45 minutes. Uncover the pot and transfer the chicken to a platter. Increase the heat to high and cook until the liquid is reduced slightly, about 10 minutes. Return the chicken to the pot, stir in the olives and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen