Chorizo is such a nice addition to Spanish style dishes, its spicy garlicky flavour gives another dimension to a dish. For me it’s like the bacon in the Spanish cuisine it’s so hard to miss it out especially in stews and casseroles and once you’re hooked you can’t just simply give it up. Look at this recipe for example a simple spicy chicken stew infused with load of garlic and chorizo, it’s so rich a good sour dough bread is needed to absorb all of that nice sauce.
Do you love the chorizo flavour? You might be interested in my other recipes that feature this ingredient
- Chorizo, Chicken and Shiitake Carbonara
- Spicy Chorizo and Chilli Pizza
- Chorizo, Corn and Kidney Bean Salad
- Gnocchi in Tomato Sauce with Chorizo and Feta
- Cocido Madrileno
- Chicken Gumbo
6 pcs chicken thighs, bones and skin on
200 g chorizo, sliced
2 large cans (390g each) butter beans, drained
1 cup white wine
1 cup chicken stock
2 medium leeks, sliced
1 tsp smoked paprika
1/2 tsp cayenne pepper
pinch of saffron
1 onion, sliced
1 whole garlic, minced
4 sprigs thyme plus some for garnishing
freshly ground black pepper
- In a large skillet add oil then brown chicken thighs on both sides. Once browned remove from skillet and set aside.
- Add chorizo and cook while stirring for 2 minutes, remove from skillet then set aside.
- Add the onions, garlic and leeks then sauté on the leftover oil on the pan.
- Add the paprika, saffron, thyme, wine, chicken stock, cayenne, chicken and chorizo. Bring to a boil then simmer covered in low heat for 30 minutes.
- Add the butter beans then simmer for additional 10 minutes.
- Season with salt and freshly ground black pepper then serve.
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