Catalan Chicken Stew

Name: Catalan Chicken Stew
Ingredients: 1 tablespoon olive oil; 4 chicken thighs; 2 chicken breasts, cut in half; 2 red onions, sliced; 1 large red pepper, seeded and sliced; 2 garlic cloves, minced; 9 ounces chorizo sausage, diced; 1 (14 ounce) can chopped tomatoes; 1 cup chicken broth; 2/3 cup dry white wine; 1 teaspoon smoked paprika; 1 pinch saffron (optional); 2 ounces raisins (optional); 2 slices orange zest; 1 sprig fresh thyme; 20 mixed olives; 1 (1 lb) can garbanzo beans, drained and rinsed; 2 tablespoons fresh parsley, chopped; salt and pepper

19 ingredients

7 steps

Ingredients

1 tablespoon olive oil
4 chicken thighs
2 chicken breasts, cut in half
2 red onions, sliced
1 large red pepper, seeded and sliced
2 garlic cloves, minced
9 ounces chorizo sausage, diced
1 (14 ounce) can chopped tomatoes
1 cup chicken broth
2/3 cup dry white wine
1 teaspoon smoked paprika
1 pinch saffron (optional)
2 ounces raisins (optional)
2 slices orange zest
1 sprig fresh thyme
20 mixed olives
1 (1 lb) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and pepper

Directions

1

Heat 1 tbs of the oil in a large frying pan. Add the chicken and brown really well all over. Transfer to a casserole dish.
2

Use the remaining oil to cook the onions in the frying pan until they turned golden at the edges. Add the pepper and garlic and cook for a further minute.
3

Remove from the pan with a slotted spoon and add to the chicken in the casserole dish. Brown the chorizo in the frying pan and also add this to the chicken.
4

Preheat the oven to 325°F.
5

Pour the tomatoes, broth and wine over the chicken, add the smoked paprika and saffron (if using). Add the raisins (if using), orange zest and thyme, season and mix well,.
6

Add the olives and garbanzo beans, bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
7

Scatter with the parsley and serve with rice.