|225 g||spicy chorizo — skinned and thinly sliced|
|2||red onions — peeled and quartered lengthways|
|8-12||chicken thighs — trimmed of excess fat|
|1||garlic clove — peeled and finely chopped|
|5 ml||dried oregano|
|250 ml||dry white wine|
|250 ml||chicken stock|
|1||whole tomatoes — peeled and in juice|
1 Heat the oil in a large saucepan over medium heat.
2 Fry the chorizo and onions for 7–8 minutes, turning occasionally to soften the onions and release the chorizo oils. Remove with a slotted spoon and set aside, leaving the oil in the pan.
3 Add the chicken to the pan. Sprinkle the paprika, garlic and origanum over, season lightly and turn the heat up a little. Brown the chicken on both sides, about 4 minutes per side.
4 Pour in the wine and scrape gently around the pan to deglaze. Stir in the chorizo, onions, stock and tomatoes, mashing the tomatoes in with a fork. Reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
5 Garnish as desired then serve with baby potatoes or rice and vegetables.
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