Chicken Chorizo Stew by Mateo

 

Mateo’s Chicken and Chorizo Stew

In 70% Dark Intentions, Felicity interacts with an international team of researchers who have come to Galveston to research local plants and animals. One of them takes a job at her shop – and then promptly goes missing. But not before giving Felicity a bowl of this stew, with is a classic Spanish dish. Make sure you are using Spanish chorizo – which is a hard, sliceable sausage packed with paprika – rather than Mexican chorizo, which is soft. This does get a bit greasy as it cooks, so be prepared to skim the fat off the top.

6 bone-in chicken thighs

1 ½ tsp. salt

1 tsp. freshly ground black pepper

3 Tbsp. olive oil

1 lb. Spanish chorizo, sliced

1 large yellow onion, sliced

2 red bell peppers, sliced

2 garlic cloves, minced

2 Tbsp. dried parsley

4 sprigs fresh thyme

2 tsp. smoked paprika

1 tsp. ground cumin

2 bay leaves

1 c. white wine

2 ½ c. chicken stock

2 Tbsp. orange juice

1 tsp. orange zest2 (14.5 oz) cans diced tomatoes

2 Tbsp. tomato paste

3/4 c. green olives, pitted and sliced

Sprinkle the salt and pepper over the chicken thighs.

Place the olive oil in a large Dutch over medium-high heat. When the oil is hot, add half of the chicken thighs, and brown them, turning during cooking (approximately 8-10 minutes). Transfer the chicken thighs to a plate and keep warm. Repeat with the remaining chicken thighs.

Add the chorizo to the Dutch oven. Cook the chorizo until it releases a bit of the fat. Then add the onion and bell peppers. Cook, stirring frequently, until the bell pepper is softened and the onion turns translucent. Add the garlic, parsley, thyme, paprika, cumin, and bay leaves. Cook for an additional two minutes, then remove the chorizo and vegetables and set aside.

Add the white wine to the Dutch oven, and scrape up the browned bits from the bottom. Cook until the wine has reduced by half, and then add the chicken stock, orange juice, orange zest, tomatoes, and tomato paste. Stir until the mixture is uniform, then return the chicken, chorizo and vegetables to the Dutch Oven.

Bring the mixture to a boil and then the heat to medium low. Cover the Dutch oven and cook for an hour, or until the chicken is tender, stirring occasionally.

If the sauce is still thin after, remove the chicken and increase the heat to medium-high and cook until the sauce thickens. Skim the extra grease off of the surface. Return the chicken to the pan. Add the sliced olives and stir to combine. Heat the stew through, then serve warm, either over rice or with a side of crusty bread. 

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