Spanish Chicken, Chorizo & Potato Braise

This easy chicken stew recipe is inspired by sunny flavours of Spain, with spicy chorizo and smoky paprika.  I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to basic smokey bacon flavour. 

The heat, smokey paprika and its unique meaty flavour is just so good that it can liven every meal that this is out into. Today e will be making a chicken stew cooked with potatoes and tomatoes, just the sauce alone with some crusty bread or even rice is enough to satisfy any hunger.

Perfect for warming up on a chilly evening, this hearty dish is sure to satisfy the whole family. 

Ingredients:

• 1 chorizo sausage, sliced
• 2 tbsp olive oil
• 600g chicken breast, cut into cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red pepper, chopped
• 2 tomatoes, diced
• 3 large potatoes, peeled and cubed
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 cups chicken stock
• salt & pepper to taste
• handful chopped flat parsley
• crusty bread or rice to serve

Method:

In a large pot, heat it up over the highest heat and add in the chorizo. Stir for about 5-7 minutes until caramelised and charred, then add in the chicken, onion and garlic. There is no need to add oil as the fat from chorizo should release. Turn down the heat slightly as you brown off the chicken then after a couple of minutes, the red pepper, tomatoes, potato, cumin and smoked paprika.

Once the spices start to fragrance, pour in the chicken stock. Season with salt and pepper then half cover with a lid, reduce to a low heat and cook for 20-30 minutes or until the potatoes are cooked and the sauce is thick.

Stir through the chopped parsley and have a taste to make sure it doesn't need more salt or pepper then serve with rice or crusty bread.