About this recipe:A yummy, smoky stew that's satisfying even in hot weather! This is a light stew, so if you're looking for a hearty winter meal, this one probably isn't for you. Serve with ciabatta for a light snack or with rice for something a little more filling. Don't worry about this being neat, it's messy and rough and easy to cook! And it tastes good!
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Heat up a wide, deepish pan with olive oil and fry the chicken until crispy on a medium heat (don't worry about it being cooked too much, it'll be stuck in the oven later and will be perfectly fine!) and put aside.
With the oil left in there (add a little more if it's looking a little dry) fry the onions on low until just beginning to go translucent, add your peppers and chorizo until they start to go soft, leave the garlic till last so it doesn't burn and just gets lightly fried.
Add the tomatoes, dilute your stock cube in the water and add that too. Add the herbs and spices, BBQ sauce, tomato puree and beans, and leave to simmer for about 10 minutes on a medium-low heat.
Place the chicken in the sauce (don't worry about covering it) and leave for 5 minutes, then turn, leaving for a further 5 minutes to cook in the juices.
Put everything in a big pot (or a casserole dish it doesn't really matter as long as it's big enough and has a lid!) and leave for as long as you like. I left mine for about 1 hour and a half and was lovely. This tastes even nicer the day after!
Serve one piece of chicken each with a good helping of sauce with thinly sliced ciabatta bread or rice. Be careful of bones, especially when cooking for children; there's sometimes a little bone that manages to hide in the thigh along with the big one in the middle! I'd recommend using boneless if cooking for the whole family!
Altered ingredient amounts.
I have tweaked the recipe by adding more vegetables and BBQ sauce, and simplified it by omitting some steps that aren’t necessary when using a slow-cooker.
4 Chicken Thighs (with or without bone)
1 Tin of chopped tomatoes with Italian herbs
2 tins of Cannellini beans (juice reserved)
1 tin of sweetcorn (juice reserved)
3 tablespoons cooking oil
4 medium sized peppers (chopped into rough chunks)
2 small red onions (diced)
170g Chorizo (chopped into chunks)
1 tablespoon Dried Smoked Paprika
1 tablespoon Dried Oregano
1/2 tablespoon Dried Basil
Ground pepper to taste
2 Chicken stock cubes dissolved in 250mls boiling water
2 Garlic cloves or 1 tablespoon of dried minced garlic
2 large squirts of tomato puree
4 tablespoons Smokey BBQ sauce or to taste
Here is what I did -
1.Brown chicken thighs in the oil, then remove them from the pan and place them in the slow-cooker along with the cannellini beans, half of the chopped peppers and tinned sweetcorn.
2.Using the chicken fat, fry onions until just soft then add the chorizo and remaining peppers to the pan and continue cooking until chorizo and peppers soften.
3. Add the remaining ingredients to the pan and stir well over a low heat for 5-10 minutes.
4. Add the pan of cooked ingredients to the slow-cooker, mix together well and set on low for 8hrs. - 19 Aug 2010
I've been looking for a light stew for AAAAGES and none of the ones Ive looked for have been quite right.
This one was really lovely though!! Kudos to the chef.
ps Lorjema, it states in the recipe that this is a light stew and not a hearty one and that it wont be for you! :D - 07 Sep 2010
Great recipe- extremely tasty and full of flavour. I made a little Spanish rice to go with it to make it go a little further. I made it with pork since I had no chicken, but it still worked really well. I'll definitely make this again. - 04 Feb 2012