Heat the oil in a large pan and fry the onions for 5 minutes. Add the garlic and chorizo and cook for another few minutes.\nStir in the thyme and paprika, then add the passata, tomato pur\u00e9e and stock. Bring everything to a simmer, then add the chicken, cover the pan and cook over a very low heat for 1 hour.\nAdd the olives, peppers and fennel to the pan and cook for another 10 minutes. Season with salt and pepper to taste before serving. This is lovely with cauliflower rice.\n", "name": "Spanish Chicken Stew", "recipeCategory": "Main Course", "recipeYield": [ "Serves 4", "Serves 4" ], "description": "A delicious, quick and easy midweek meal with chorizo, green olives and peppers. Great all year round, it's light and summery, but still hearty enough for cool autumn evenings.", "datePublished": "2015-06-30T14:42:07+01:00", "image": "https:\/\/thehappyfoodie.co.uk\/wp-content\/uploads\/2021\/08\/spanish-chicken-stew_s900x0_c1772x1035_l0x795.jpg", "dateModified": "2021-08-19T15:05:46+01:00", "author": "url": "https:\/\/thehappyfoodie.co.uk\/chefs\/dean-edwards\/", "name": "Dean Edwards", "@context": "http:\/\/schema.org", "@type": "Person" , "@context": "http:\/\/schema.org", "@type": "Recipe"}var dataLayer_content = "pageTitle":"Spanish Chicken Stew Recipe with Chorizo, Paprika & Olives","pagePostType":"recipes","pagePostType2":"single-recipes","pagePostDate":"June 30, 2015","pagePostDateYear":"2015","pagePostDateMonth":"06","pagePostDateDay":"30","pagePostDateDayName":"Tuesday","pagePostDateHour":"14","pagePostDateMinute":"42","pagePostDateIso":"2015-06-30T14:42:07+01:00","pagePostDateUnix":1435675327,"pagePostTerms":"recipe_types":["Main Course"],"feature_categories":["Make it tonight"],"postCountOnPage":1,"postCountTotal":1;dataLayer.push( dataLayer_content );(function(w,d,s,l,i)[];w[l].push('gtm.start':new Date().getTime(),event:'gtm.js');var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='//www.googletagmanager.com/gtm.'+'js?id='+i+dl;f.parentNode.insertBefore(j,f);)(window,document,'script','dataLayer','GTM-PPVMQJ3');(function(h,o,t,j,a,r)h.hj=h.hj)(window,document,'//static.hotjar.com/c/hotjar-','.js?sv=');#spu-bg-11780 background-color: rgba(0,0,0,0.5);#spu-11780 .spu-close font-size: 30px;color: rgb(0, 0, 0);text-shadow: 0 1px 0#000;#spu-11780 .spu-close:hover color: #000;#spu-11780 background-color: rgb(227, 226, 219);max-width: 726px;border-radius: 0px;height: auto;box-shadow: 0px 0px 0px 0px #ccc;#spu-11780 .spu-container border: 2px solid;border-color: #000;border-radius: 0px;margin: 0px;padding: 40px;height: calc(100% - 0px); 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Cut 2 chicken breasts into strips, mix1 tbsp of Cajun seasoning with a little oiland rub all over the chicken. Fry for 6-8mins until golden and cooked through.Serve with guacamole, soured cream,a tub of salsa and some flour tortillas.Try this easy prawn jambalaya recipe from our sister title olivemagazine.com/prawn-jambalaya.
jamie oliver spanish chicken recipe
Winner winner chicken dinner , tried this after my success with the chicken stroganoff and I was equally impressed. I cannot recommend these recipes highly enough. I have now signed up for the 4 week meal planner. Not only has cooking become a lot easier, tastier and more exciting but the supermarket shop is a doddle. The little tips , alternative suggestions and drink pairings can turn a daily chore into something special every night. Thank you
We all loved this recipe.The only slight changes I made were to use an extra pepper (as I had a pack of 3) and as we fancied a bit of a kick in the sauce I added a chopped red chilli. My husband even went back for seconds and as chicken isn't his preferred meat that spoke volumes!
After a quick search I found this recipe by the great Gordon Ramsay and was immediately intrigued. Stuffing a whole chicken with the combination of spicy chorizo, cannellini beans, onion and garlic is something I'd even never thought of doing.
Mexican chorizo is widely available where I live in Southern California, so that is what I typically use. But either variety will work great and give this stuffed roast chicken recipe tons of bold flavor.
The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn't cut corners here.
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