Home Cooking 2

Chicken and Chorizo Stew with savoy cabbage side

limster | Feb 20, 201010:54 AM

Made this somewhat recently, amounts are always approximate and to taste.

To get the right balance of chicken and other ingredients, I'd recommend using a ratio of for 1 chicken thigh to:
• ~2 inch length of a ~1 inch diameter spicy raw chorizo (here in London I get mine from Brindisa), cut into bite sized pieces
• 2 new potatoes (rough 1 inch diameter) and roughly the same amount of carrot, cut into bite sized pieces
• 2-3 cloves of garlic, crushed
• Half a medium sized onion cut into wedges, or 4 cloves of shallots sliced into rings; or 50:50 of each
• Half a bottle of beer
• A few sprigs of fresh mint

Roughly 4 thighs makes for a decent sized stew.

On high heat, brown onions/shallots and garlic in olive oil, a smallish amount is fine, as there'll lots of oil from the chicken skin and chorizo.

When the onions et al soften, sear the chicken (skin side down) and chorizo on all sides to get a bit of brown crisp bits going.

Add beer. Turn down heat to medium high. Bring to a simmer. Add potatoes and carrots.

Cook slow and low for ~1-2 hours.

Skim off grease on surface and save that. While stew is still going, saute julienned savoy cabbage in the chicken/chorizo grease to make a side dish.

Salt and pepper to taste.

Sprinkle chopped fresh mint on the stew for a contrast to the spice and richness.

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