Spanish Chicken and Chorizo Stew

4 standard portions

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Ingredients

• 200 g Spanish Chorizo (sliced into 1cm rounds)
• 1 Red Onion (peeled and sliced)
• 1 Red Pepper (Red Bell Pepper) (deseeded and sliced)
• 2 Garlic Cloves (peeled and chopped)
• 1 tbsp Smoked Paprika
• 1 tsp Thyme
• 4 Chicken Breasts (cut into chunks (approximately 600g / 1⅓ lb))
• 400 g Passata (Strained Tomatoes)
• 200 ml Chicken Stock (Chicken Broth)
• 1 tsp Salt
• 1 tsp Sugar
• ½ tsp Black Pepper
• 1 tbsp Fresh Parsley (chopped)

Method

1. Place the sliced chorizo in a large casserole (Dutch oven) or frying pan (skillet) over a medium heat and fry until it starts to release its oil.
2. Add the sliced red onion and red pepper and cook in the chorizo oil until they begin to soften.
3. Stir in the garlic, smoked paprika and thyme and cook briefly until fragrant.
4. Turn up the heat, add the bite-size chicken breast pieces and cook until the outside of the chicken has changed colour.
5. Pour in the passata and chicken stock, then add the sugar and season to taste.
6. Bring to a gentle simmer and cook uncovered until the chicken is cooked through and the tomato sauce has thickened. Scatter with parsley and serve immediately with your choice of side dish.