Entree: Gibraltar – Chicken and Chorizo Stew (Hearty tomato-based stew of chicken and spicy cured chorizo)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) Spanish chorizo, sliced
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 medium carrot, diced (about 4 oz / 115 g)
- 1 medium celery stalk, diced (about 1.5 oz / 45 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken broth
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 10 oz / 280 g)
- 2 bay leaves
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- Salt 1 tsp (6 g) and freshly ground black pepper 1/2 tsp (1 g), adjust to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Crusty bread or steamed rice for serving (optional)

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 1 tbsp (15 ml) olive oil. Brown the chicken thighs skin-side down 4–5 minutes until golden, then flip and brown the other side 3–4 minutes. Remove chicken and set aside.
2. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Add the sliced chorizo and cook 2–3 minutes until it releases oil and begins to brown. Remove chorizo and set aside with the chicken.
3. Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and sauté 6–8 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Pour in the white wine to deglaze the pot, scraping up browned bits, and simmer 2 minutes to reduce slightly. Add the crushed tomatoes, chicken broth, smoked paprika, thyme, bay leaves, and diced potatoes; stir to combine.
5. Return the browned chicken and chorizo to the pot, nestling the thighs into the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 30–35 minutes until chicken is cooked through and potatoes are tender.
6. Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed. If the stew is too thin, simmer uncovered for 5–10 minutes to thicken.
7. Sprinkle with chopped parsley and serve hot with crusty bread or steamed rice.