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Spicy Spanish Chicken Stew
A delicious traditional recipe from Spain!
Finley diced Chorizo (About 180-200g)
2 Medium Onions (Chopped)
About 180-200g Chicken Breast, diced.
A standard size tin of Butterbeans (Drained).
Chicken Stock Cube
Olive Oil
Paprika (2 teaspoons)
Chillie Powder (1 Tablespoon)
A Tablespoon of Tomato puree
2 small cloves of garlic
A Red Pepper (Finely chopped or minced)
Black Pepper
Water
1teaspoon Balsamic Vinegar.

 

-Fry the chorizo in a hot frying pan using no oil for 2 minutes, or until it begins to brown, then remove from the pan and set aside on a warm platter, leaving the juices in the pan.

-Heat a bit of olive oil in the same pan and cook the chicken until it is browned, then add Onions, garlic and Peppers. Fry the vegetables for a few minutes until proceeding.

-Stir in 500ml of water, 100ml at a time whilst adding Chilli powder, paprika and herbs in between followed by Tomato puree, Stock, Beans, Vineagar and, bring to boil and simmer for 5 minutes, then re-add the chorizo, and simmer for a further 5-10 minutes.

-Taste the stew and adjust the seasoning as necessary. Serve immediately in warmed bowls with bread and balsamic vineagar.

Preparation Time: 25 Mins Serves: 4
Recipe Origin: Spain
Submitted by:
Adam Kent

United Kingdom
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