Ingredients

The following ingredients have 6 Servings
  • 1 cup (250ml) chicken stock
  • 1 pinch saffron threads
  • 340 gram cured chorizo sausage, sliced thickly
  • 1.5 kilogram chicken drumsticks
  • 2 tablespoon olive oil
  • 1 medium brown onion (150g), sliced thickly
  • 1 medium red capsicum (bell pepper) (200g), sliced thickly
  • 2 teaspoon smoked paprika
  • 800 gram canned crushed tomatoes
  • 1/2 cup (75g) seeded black olives
  • 1/4 cup fresh flat-leaf parsley leaves

Instruction

  • Combine stock and saffron in a small bowl. Set aside until required.
  • Cook chorizo in a large saucepan, over medium heat, until browned. Drain on paper towel.
  • Cook chicken in same pan, in batches, until browned all over. Remove from pan.
  • Heat oil in same pan, add onion and capsicum; cook, stirring, 2 minutes or until onion softens. Add paprika; cook, stirring, until fragrant.
  • Return chorizo and chicken to pan with stock mixture and tomatoes, cover; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until chicken is cooked through. Stir in olives; season to taste.
  • Serve stew sprinkled with parsley.