Chicken and Chorizo Stew*
- 1/4 cup extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, smashed
- 4 ounces Spanish chorizo, casings removed, sliced
- 2 teaspoons smoked paprika (hot or sweet)
- Kosher salt
- 1 pound chicken breast cut into bite size chunks
- 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 pound potatoes, peeled and cut into 1-inch chunks
- 1 bunch kale, stems removed and leaves roughly chopped
Heat the olive oil in a large sauce pan oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chicken and cook until lightly browned. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Discard the bay leaves. Ladle the stew into bowls.
We use a pressure cooker to make this meal and find that it works perfect. We have also substituted chicken broth for the liquid and find that it adds even more flavor.
*adapted from a recipe in Food Network Magazine, October 2010 issue