Ingredients

The following ingredients have 12 Servings
  • 1 tbsp olive oil
  • 1 x 250g pack Spanish mini cooking chorizo, each sausage sliced diagonally into 3
  • 1 x 640g pack chicken thigh fillets, sliced into thick strips
  • 1½ tsp smoked paprika
  • 2 large onions, sliced
  • 3 mixed peppers, sliced
  • 3 fat garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 tsp dried oregano
  • ½ tsp ground cumin
  • 200ml medium or dry sherry (or white wine)
  • 300ml chicken stock
  • 500g passata
  • 120g pimento-stuffed olives
  • chopped parsley, to serve

Instruction

  • Heat the olive oil in a large saucepan or heatproof casserole. Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon. Season the chicken with salt, pepper and 1 teaspoon of the smoked paprika, then brown over a high heat in the fat remaining in the pan, then transfer to the same bowl. Add the onions and peppers to the pan with a little salt and cook for 8-10 minutes until softened.
  • Stir in the garlic, tomato purée, dried oregano, cumin and 1⁄2 teaspoon of smoked paprika and continue to cook for a further 2-3 minutes. Return the chicken and chorizo to the pan, pour in the sherry; simmer to reduce by half.
  • Add the stock and passata. Bring to the boil then simmer for 35-40 minutes, uncovered, until the sauce has thickened, adding the olives for the final 5 minutes. Season to taste, cool if prepping ahead and divide into portions; see Get Ahead tip at the top of this recipe. Serve piping hot, scattered with the parsley, with rice or some crusty bread.