Recipe by Andrew Sudron
The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience
- 150 -250 g chorizo sausage
- 4 -6 pieces chicken breasts (either whole or cut into bite-size pieces)
- paprika (to season)
- 2 onions
- 6 garlic cloves (or garlic paste)
- 400 g canned tomatoes, passata (or equivalent)
- 2 bay leaves (fresh or dried, also called laurel)
- sherry wine (to flavour) or brandy (to flavour) or red wine (to flavour)
- salt and pepper (to flavour)
- olive oil (for cooking)
- boiled potatoes (to accompany)
Directions See How It's Made
- Season the chicken liberally with paprika.
- Brown the chicken in a pan using the olive oil.
- Remove the chicken.
- Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
- Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
- Add the garlic and continue to cook lightly for a few minutes.
- Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
- Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
- Serve with boiled potatoes. Peas are a good accompaniment.