Chicken and Chourico Stew
August 23, 2011
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This is Mediterranean-style stew with a light broth is perfect for a summer evening. If it seems familiar that may be because I have posted similar recipes in the past. The ingredients are simple: sausage, a protein, vegetables, and stock. The protein can be chicken thighs, as in this recipe; or it can be fish, shellfish, pork, or whatever—just do not be tempted to leave out the sausage. The vegetables, too, can be whatever you have on hand: peppers, green beans, or squash. I think the potatoes are essential, though. And the stock can be chicken, pork, vegetable, or, as here, duck. Keep the seasoning simple so that the ingredients shine through.
- 8 ounces chourico or fresh chorizo
- 8 ounces boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced,
- 1 small chili pepper, minced (optional)
- 3 cloves garlic, chopped
- ½ cup white wine
- 1 large or 2 small tomatoes, chopped (or 1 14½ can diced tomatoes)
- 3 medium potatoes, about 12 ounces, diced
- 1 teaspoon pimentón or paprika
- 2 to 3 cups poultry stock
Cut the chourico into ⅜-inch slices and the chicken into bite-sized pieces.
Heat the oil in a Dutch oven over medium-high heat and cook the sausage until nicely browned. Remove to a bowl and set aside.
In the same Dutch oven, brown the chicken well. Remove and set aside.
Adjust the fat in the Dutch oven to about 2 tablespoons by either pouring off any excess or by adding a bit more olive oil. Add the onion, pepper, and chili if using. Sauté until softened, about 5 minutes. Add the garlic and sauté for another minute or until fragrant. Pour in the wine and deglaze the pot. Add the tomatoes and potatoes then return the sausage and chicken to the pot. Stir to combine. Sprinkle on the pimentón. Pour in enough stock to just barely cover the ingredients. Bring to a boil then simmer, covered, for about 20 minutes or until the potatoes are tender. Cooking longer will just make it better, so if you have the time just uncover and let simmer for a while.