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Apologies for the infrequent posts, guys. Between (paid) work, a play and still picking up the pieces from the aftermath of the fire, it’s been a challenge to make time to actually enjoy life a little. It’s even been a struggle to sit down and read a book (I have, however, been listening to books on Audible) or even bake, which if you know me in real life, baking is my Xanax. With the abundance of peaches falling from our trees, I’ve been playing with some ideas for a Clafoutis as well as Linzertorte Bars, which never seem to be quite as good as my great grandmother’s were and therefore may or may not appear on the blog in the coming weeks. Secretly, I’m already craving autumn dishes with pumpkin and butternut squash.
I’m not ashamed to admit I’ve been cooking a lot of pasta, slow cooker meals or anything that can be cooked on the grill. One thing, however, that has remained consistent is my gravitation toward Spanish-style wines—Tempranillo, Grenache, and even Albariño have been on constant rotation through my wine glass and it’s even translated to my cooking.
This chicken and chorizo stew comes together with ease for out of this world flavors—it’s rich and smokey, with a subtle spice that isn’t too overpowering for even those who refuse to eat anything remotely spicy. If you’ve got people in your house who refuse to eat “stew,” simply cook some rice while you’re waiting for this to finish, slice a few pieces of french bread and just like that you’ve got a crowd pleasing dinner. You can even add shrimp or another mild sea creature.
For this particular recipe, I recommend a Tempranillo or another full-bodied red, such as this Malbec from Hearst Ranch that falls on the dry-end of the spectrum. There isn’t enough tomatoes to warrant a Sangiovese, but if you prefer a lighter wine, feel free. Due to the relative fattiness from the chorizo, avoid Pinot Noir or another tannin-lacking wine.
Spanish Chicken and Chorizo Stew
- 2 pounds bone-in, skin on chicken thighs
- 2 tablespoons olive oil
- 1 pound Spanish chorizo
- 2 red bell peppers, seeded and spiced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon oregano
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup white wine, such as Albariño
- 4 cups chicken stock
- 1 28-ounce can plum tomatoes
- 1 pound potatoes, quartered
- 1/2 cup pitted green olives (optional)
- salt and pepper
- Season chicken with salt and pepper.
- In a dutch oven, heat over medium-high heat, heat the olive oil. In batches, sear chicken until lightly browned, about 6 minutes. Transfer to a plate.
- Add the chorizo and cook, about a minute. Add bell peppers, onion and garlic and cook another five minutes. Once the onions are cooked through, stir in the oregano, paprika and cumin.
- Deglaze the pot with the wine and cook until the wine is reduced by half, about five minutes. Add chicken stock, tomatoes and potatoes.
- Return chicken to Dutch oven and reduce heat to medium-low. Cover and cook until chicken is fully cooked, about 55 minutes.
- Uncover and remove chicken. Increase heat to high until liquid is reduced, about 10 minutes. Return chicken to mixture and if using, add olives and serve.