Chicken and Chorizo Stew
April 3, 2011
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Sometimes I walk into the kitchen, take a cookbook off the shelf, start on a recipe, and end up with something significantly different. Tonight was one of those times. I started out intending to make Chicken with Chorizo and Sherry but ended up with this stew. As usual there was a reason I made the change made sense to me at least. In this case I found a Tobago Seasoning Pepper that I had thawed but not used. These relatives of habaneros, with all the flavor and little of the heat, are a beautiful red so it seemed a shame to use them with tomatoes that would diminish their splendor. And I could not see overwhelming that lovely flavor with the paprika that the original recipe specified. (If you do not have any Tobago Seasoning Peppers use another red chili of your choice.) Finally, it just made sense to add the potatoes and green beans to the casserole rather than cooking them separately.
- 2 large boneless, skinless chicken thighs, about 12 ounces, cut into bite-sized cubes
- Salt and pepper
- Olive oil
- 4 ounces chorizo, fresh not cured, sliced
- 1 small onion, thinly sliced
- 4 clove garlic, thinly sliced
- 1 Tobago seasoning pepper, seeded and shredded
- ¼ cup dry sherry
- 1 cup chicken stock, preferably homemade
- 3 or 4 smallish boiling potatoes, peeled and cut into bite-sized pieces
- 1 cup green beans, cut to bite-sized lengths
- 2 dried bay leaves
Turn the oven on to 375° (350° for convection). Season the chicken pieces with salt and pepper. Heat a bit of olive oil in a frying pan over medium heat and brown them on all sides then move to an oven-proof casserole with a lid. In the same pan cook the chorizo slices until done and add to the casserole with the chicken.
Adjust the fat in the pan, pouring some off or adding a bit of oil, then put in the onions. Sauté until softened, 4 minutes or so, then add the garlic and pepper. Cook another 2 minutes. Pour in the sherry and let the alcohol boil out for a few seconds before adding the stock. Bring to a boil, reduce heat to medium-low, and simmer for 2 or 3 minutes.
Meanwhile put the potatoes, green beans, and bay leaves into the casserole with the chicken and chorizo. Pour the sauce over all, cover, and place in the oven for 25 to 35 minutes, or until the potatoes are done. Remove the bay leaves and serve.