I love making this smokey chicken and potato stew with chorizo and mixed herbs when I need something comfy and warming to lift my spirits. Unlike many stews, it requires no stock, no garlic and no onion. Thanks to the rich and flavourful oil from the fried chorizo, you get great depth of flavour from this stew regardless, and in no time at all! Serve with savoury rice, couscous, or even on its own.
Step 1
Peel your potatoes, cut them into bite-sized chunks, and leave them to soak in water.
Although you don't have to use baby potatoes for this recipe, I do recommend it. They're less starchy than adult potatoes, and they cook faster too.
Step 2
Cut your chorizo into rounds, then cut those rounds into quarters.
Feel free to use more than I have here, as there really is no such thing as too much chorizo. But a little does go a long way!
Heat these chorizo chunks slowly in a small drizzle of olive oil until the chorizo is slightly browned - this shouldn't take longer than a few minutes - then transfer to a plate.
You can dice your chicken while the chorizo is cooking.
Don't worry if some parts of the chorizo have gone black as it will still taste good! Keep stirring occasionally to keep an eye on how fast it's cooking.
Step 3
Dice your chicken and add to the still warm oil. Turn up the heat here if necessary and cook until the chicken is lightly browned.
Step 4
Add your teaspoon of smoked paprika and stir. Then leave to cook for a minute while you drain the potatoes.
Step 5
Toss in your potatoes, stir again to coat them in the paprika and oil, and leave for a further minute.
Step 6
Add in your tablespoon of mixed herbs, along with your half-tin of chopped tomatoes and 250ml of water.
Bring to a light boil, then reduce the heat and simmer for 20 minutes.
Feel free to top up the water a little as your smokey chicken and potato stew cooks, to keep the potatoes mostly covered.
Step 7
Depending on how small you made your potato chunks, they may be cooked by now. Test one with a fork to check. They should be tender, but not so much so that they're crumbly.
If they still need some time, set another timer for 8 minutes and check again. (Remember too that some varieties of potato take longer to cook than others).
Step 8
Your smokey chicken and potato stew with chorizo is complete! To garnish, simply chop up some fresh coriander and sprinkle on top before serving. Additionally, or alternatively, some crumbled feta is also lovely and contrasts nicely with the earthy sauce.
