At time of writing, global travel is being restricted and we’re all staying home more. So we need to bring a bit of Mediterranean warmth to our food. This is a wonderful stew, full of colour and flavour, inspired by fantastic pot stews I’d had on trips to Barcelona.
For 4-6 people you will need:
- 2 tbsp olive oil
- 600g chicken thighs, halved
- 1 onion, sliced
- 2 cloves of garlic, finely chopped
- 2 green chillis, chopped
- 1 red pepper, diced
- Glug of red wine
- 150g chopped chorizo
- 1 tip chopped tomatoes
- 200ml chicken stock
- 1 tin of chickpeas, drained
Pour half the stock into a large deep frying pan. Fry the chicken thighs, turning regularly, until browned a little. Place on a plate until later.
Add half the olive oil to the pan and fry the onion, chillis, garlic and pepper until soft. While doing this, fry the chorizo in a separate pan with the rest of the oil until browned.
Add the red wine to the main frying pan and reduce on a high heat for a minute or so. Then add the chorizo, tinned tomatoes, remaining stock and chickpeas. Stir well to combine, then add the chicken back in. Cover and simmer for 25 minutes.
Serve with rice and nice crusty bread.