Recipe Spanish Chicken Stew

Add a little olive oil to the pan and working in batches brown the chicken pieces well on all sides.

Recipe spanish chicken stew. Add garlic and smoked paprika and fry for a min more then stir in tomatoes stock olives if using bay leaf. Add the vinegar and cook for 1 min. Season the chicken and brown on both sides for 7 8 mins until golden then set aside on a plate.

For an authentic accompaniment serve the stew with roasted potatoes. Season the chicken with salt and freshly ground black pepper. Add the garlic and chorizo and cook for another few minutes.

Add onion and peppers to empty pan lower heat and cook for 8 10min until softened. Recipe instructions first heat a large skillet or dutch oven over medium high heat. Here they are combined with chicken and slow cooked with peppers tomatoes and garlic for a powerful full flavored dish.

Stir in the chorizo slices then pour the stew into a glass baking dish. You can make this spanish chicken stew as mild or spicy as you like so play around with the flavour add a small amount of spice taste and add more if desired. I have used smoked paprika in this dish which gives it an extra smokey flavour but you can also use standard paprika.

Fry on a medium heat for 8 mins or until slightly golden. Transfer the browned chicken to a platter and set aside. Brown for 3 to 4 minutes on each side until light golden brown transfer to a plate.

Pre heat a 5 quart dutch oven. Once the oil is hot add the chicken thighs in a single layer. Put the remaining 1 tbsp oil in the pan with the pepper onion and garlic.