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Chicken, Chorizo & Olive Stew

Chicken, Chorizo & Olive Stew

Is there an ingredient that shouts Spanish cooking more than the tangy chorizo? That's why it is front and centre in our Chicken, Chorizo & Olive stew recipe - along with our Crespo Black Olives, of course.

Prep: 15 minutes
Cook: 1 hour
Serves 4

Ingredients

1kg chicken thighs
1 onion, sliced (180g)
1 green pepper, sliced (180g)
100g chorizo, sliced
400g can chopped tomatoes
100g Crespo Pitted Black Olives in brine, drained
150ml chicken stock
Chopped parsley to garnish

Instructions

  1. Preheat the oven to 180oC, gas mark 4.

  2. Heat the oil in a large frying pan and fry the chicken thighs until browned on both sides and transfer to a casserole dish.

  3. Add the onion, pepper and chorizo to the pan and fry for 4-5 minutes.

  4. Stir in the tomatoes, olives and stock and bring to the boil. Pour over the chicken, cover and bake for 1 hour.

  5. Serve scattered with chopped parsley.


Cooks tip:
Try using chicken drumsticks or breast fillets instead.