José Pizarro's Chicken Stew with Tomatoes, Chorizo and Black Olives

Name: José Pizarro's Chicken Stew with Tomatoes, Chorizo and Black Olives
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: 100g black olives; 1kg chicken breast and thigh meat, cut into 2cm cubes; Sea salt flakes and freshly ground black pepper; 4tbs olive oil; 200ml red wine; 2 medium onions. chopped; 6 garlic cloves finely chopped; 125g chorizo sausage, chopped; 2tsp bitter-sweet pimento; 2tbsp tomato puree; 1can/400g chopped tomatoes; 300ml chicken stock; The leaves from 3 large sprigs thyme; 2 bay leaves; 3tbs sherry vinegar; 1tsp sugar; 2tbs chopped flat parsley

Over a year ago 3,051 views

Cook: 90 mins

Serves: 4

Ingredients

100g black olives
1kg chicken breast and thigh meat, cut into 2cm cubes
Sea salt flakes and freshly ground black pepper
4tbs olive oil
200ml red wine
2 medium onions. chopped
6 garlic cloves finely chopped
125g chorizo sausage, chopped
2tsp bitter-sweet pimento
2tbsp tomato puree
1can/400g chopped tomatoes
300ml chicken stock
The leaves from 3 large sprigs thyme
2 bay leaves
3tbs sherry vinegar
1tsp sugar
2tbs chopped flat parsley

Accompaniment

Description

Spanish chef José Pizarro has created some simple Autumn recipes for Olive it! and they're so delicous we have to share them! http://www.youtube.com/watch?v

Method

1
1. Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large casserole and brown the chicken in batches until nicely browned, set-aside in a bowl
2. Add another 2 tablespoons of oil to the pan with the onions and fry gently for 15 minutes until very soft and lightly browned. Add the garlic and chorizo and fry for 2-3 minutes more. Add the wine to the pan and as it bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelized juices
3. Stir in the pimento and cook for 1 minute, then add the tomato puree, the tomatoes, chicken stock, thyme and bay leaves. Season with salt and pepper, cover and simmer gently for 30mins. Add the chicken to casserole and cook for another 10mins
4. Put the sherry vinegar and caster sugar into a small pan and boil until reduced to 1 tablespoon. Stir it into the casserole with the olives then simmer for another 10 minutes leaving it uncovered if the liquid needs to reduce a bit more
5. Add more seasoning if required and finish with the parsley