A little Sunshine on your plate

Chicken, Chorizo and New Potato Stew

It’s very cold today, I feel like something warming that makes me dream of warmer climes and higher temperatures. This is a Spanish inspired dish but I have used my favourite chipotle chillies to heat things up a little, it’s not too spicy for those of you who are scared off by their frequent appearances in my recipes, they just give a lovely warming kick, not too brutal if you remove the seeds.

The joy of this dish is you can make a small pack of chicken thighs go an exceptionally long way, just up the amount of new potatoes if you are feeding more than 3 people. I don’t usually serve this with anything else but some nice crusty bread to soak up the sauce would go very well.

Ingredients

1 pack chicken thigh fillets, chopped into rough large chunks
1 chorizo, sliced
1 chipotle chilli
1 large onion, sliced into half moons
4 garlic cloves, crushed
200g new potatoes, sliced into halves
1 pepper (your choice of colour, sliced into strips)
Pinch of saffron, soaked in warm water
2 tbsp tomato puree
1 pint chicken stock
2 tsp dried oregano
2 tsp cornflour (mixed with a little water to thicken)

Method

• Soak chipotle chilli in a little warm water for 20 minutes, remove seeds and chop very finely.

• Heat 1 tbsp oil in a large frying pan. Add sliced onion and fry for 5 minutes on a medium heat until the onions are slightly coloured. Add crushed garlic and fry for a further 2 minutes.
• Add chorizo and chicken and continue to fry for a further 5 minutes. Add halved potatoes, saffron and the water it was soaked in, the chopped chipotle and the pepper and stir well.
• Add the chicken stock, oregano and tomato puree. Stir and place a lid on the pan. Simmer for 35 minutes.
• About 5 minutes before serving, season with salt and pepper and use the cornflour to bring the sauce together.