Best 2 Lees Chicken And Chorizo Stew Recipes
Indulge in a culinary journey with Lee's Chicken and Chorizo Stew, a tantalizing dish that blends the flavors of succulent chicken, smoky chorizo, and a symphony of aromatic spices. This hearty stew, perfect for chilly evenings or weekend gatherings, combines tender chicken, sliced chorizo, fire-roasted tomatoes, onions, and garlic in a rich and flavorful broth. Elevate your stew with the addition of paprika, cumin, and cayenne pepper, creating a harmonious blend of sweet, savory, and spicy notes. As the stew simmers, the chicken and chorizo release their delectable flavors, infusing the broth with a depth of taste that will leave you craving more.
Discover variations of this classic stew, including a one-pot version that simplifies the cooking process without compromising on taste. For those seeking a vegetarian alternative, the Vegetarian Chorizo and Sweet Potato Stew offers a delightful combination of sweet potatoes, bell peppers, and spinach, all simmered in a flavorful tomato-based broth. And if you're looking for a dish with a touch of heat, the Spicy Chicken and Chorizo Stew will satisfy your cravings with a blend of serrano peppers, chipotle peppers, and chili powder.
With its vibrant colors, irresistible aromas, and symphony of flavors, Lee's Chicken and Chorizo Stew is a culinary masterpiece that will tantalize your taste buds and leave you yearning for seconds.
EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE
This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal. It's easy to make, super tasty, and always yields plenty of leftovers! Plus, you can use whatever you already have in your pantry - just make sure to get the good chorizo.
Provided by Lauren Aloise
Categories Main
Time 1h15m
Number Of Ingredients 16
Steps:
- Season the chicken thighs liberally with salt and pepper.
- Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
- Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
- Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
- When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
- Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
- If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
- Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.
Nutrition Facts : Calories 943.84 kcal, Carbohydrate 44.1 g, Protein 64.56 g, Fat 74.89 g, SaturatedFat 21.75 g, Cholesterol 286.89 mg, Sodium 2528.72 mg, Fiber 10.29 g, Sugar 24.25 g, ServingSize 1 serving
LEE'S CHICKEN AND CHORIZO STEW
Steps:
- Slice the chorizo into 5 mm slices, heat some olive oil in a metal casserole or chefs pan and add the chorizo and fry gently for 4 minutes, turning occasionally until the oil has an orange colour from the chorizo. While the chorizo is cooking cut the chicken into 2cm chunks, remove the chorizo from the pan and set aside add the chicken to the now well flavoured oil and brown, this will take 5 to 6 minutes, remove from the pan. Chop the the onion and celery finely and add to the pan and soften, add the garlic sliced thinly, adding some salt will ensure the onion does not brown. Add the passata and chopped tomatoes to the onion, celery and garlic and bring to the simmer. Add the chicken and chorizo to the tomato mixture and crumble in the dried chilli. cook at a simmer for at least 45 minutes stirring occasionally. Season to taste and serve with warm bread.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your stew even better. Look for free-range chicken, flavorful chorizo, and ripe vegetables.
- Brown the chicken and chorizo before stewing: This will help to develop their flavor and give the stew a richer color.
- Use a variety of vegetables: This will add color, texture, and flavor to your stew. Some good options include potatoes, carrots, celery, onions, and peppers.
- Season the stew well: Use a combination of salt, pepper, garlic, paprika, and cumin to taste. You can also add a bay leaf or two for extra flavor.
- Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop. Serve the stew over rice or with a side of crusty bread.
Conclusion:
Lee's Chicken and Chorizo Stew is a hearty, flavorful stew that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With its combination of chicken, chorizo, vegetables, and spices, this stew is sure to be a hit with your family and friends.
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