Wednesday, December 1, 2010
20101201 Chicken with Paprika and Chorizo
(SOURCE: Simply Bill by Bill Granger)
I love to have a pan bubbling away on the stove on such a cold and snowy evening. This is a very rich and strong flavored one pot dish - well, there are two chorizo sausages in it, what do you expect? This was very yummy, but a little too strong after a few more bites. So it would be best served with some plain white rice or crusty bread.
4 chicken legs (about 1kg, each leg cut into 2 pieces)
salt and pepper
1 tsp paprika
1 tbsp olive oil
2 chorizo sausages, sliced
2 onions, thinly sliced
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
6 garlic cloves, finely sliced
500ml chicken stock
400g can chopped tomatoes
1 tbsp tomato puree
1. Season the chicken with salt and papper, and then toss to coat with the paprika.
2. Heat the oil in a large casserole dish and cook the chorizo until crisp. Remove the chorizo and brown the chicken in two batches for 5 minutes on each side. Remove the chicken and set aside.
3. Add the onion into the dish, sprinkle with salt, and brown for 5 minutes over high heat. Add the peppers and garlic, and cook for 10 minutes longer. Put the chicken on top of the pepper and pour the combined stock, tomatoes and tomato puree over the top. Simmer for 20 minutes over medium low heat, stir occasionally.
4. Remove the chicken pieces and bring the liquid to the boil. Boil for 10 to 15 minutes to thicken the sauce, then return the chicken and chorizo to the casserole to heat through.