This Spanish Chicken Stew recipe is a quick and easy stovetop meal, all cooked in just one-pot.
Preheat a large frying pan, or sauté pan over a medium high heat.
Add the oil and use it to coat the base of the pan.
Tip in the chorizo and gently fry for around 2 minutes, or until the base of th pan is slick with the gorgeous orange oil from the chorizo,
Add in the onion, coat in the oil, then cook for a few minutes to begin to soften it.
Next, add in the garlic, red pepper, chicken thighs and smoked paprika. Toss together well and let fry for a few minutes.
Pour in the canned tomatoes and chicken stock, stir well.
Turn the heat down to medium, pop the lid on the pan adn let simmer gently for 10 minutes.
When the chicken is cooked and the sauce has started to thicken season with salt and pepper and stir through the olives and rice pouch.
Replace the lid and bring to a quick boil to heat through.
Serve scatted with parsley.
Please enjoy my recipe! Jane | hedgecombers.com