30ml (2 tbsp) olive oil
8 chicken pieces (thighs and drumsticks)
Salt and freshly ground black pepper, to taste
5ml (1 tsp) smoked paprika
1 onion, chopped
2 garlic cloves, finely chopped
125g chorizo sausage, sliced
125ml (½ cup) white wine
2 x 400g tins chopped tomatoes
6 sprigs fresh thyme, chopped
2 bay leaves
100ml chicken stock
4 medium potatoes, cut into chunks
200g black olives, pitted
Couscous or polenta, to serve
1. Heat the oil in a large saucepan. Fry the chicken pieces in batches until golden brown. Season with salt, pepper and smoked paprika. Remove from the saucepan and set aside.
2. In the same saucepan, fry the onion and garlic until soft. Add the chorizo and fry for 1 – 2 minutes. Add the wine, tomatoes, thyme, bay leaves and stock. Return the chicken to the pot, cover and simmer for 15 minutes.
3. Add the potatoes and cook for a further 30 minutes over low heat.
4. Stir through the olives and serve with soft polenta or couscous.
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