28 February 2012

Chicken and Iberico Chorizo

Chicken and chorizo is a typically Spanish combination, usually fried to make Spanish tapas the juices from the chorizo are infused in the chicken making delicious bites to eat. This recipe however uses Iberico chorizo (or longaniza) as a key ingredient in a Spanish casserole. The dish is cooked in a large terracotta cazuela combining tomatoes, plenty of garlic, peppers and herbs. There is also the addition of split marinated olives making this Spanish chicken dish full of Andalucian flavour. Warming at any time of the year, especially as a winter meal on those cold evenings.

You will need: (makes 8 kebabs)

1 Large chicken, parted
200g Iberico chorizo/longaniza
200g Split olives
1 Red pepper, sliced
500g Tinned plum tomatoes
8 Garlic cloves, crushed
Teaspoon dried thyme
12 Black peppercorns, crushed

Equipment: 37cm terracotta cazuela


1.    Part the chicken into thighs, drummers, wings and breasts, cut the breast in half and place into the cazuela.

2.    Drain the juice from the tin of tomatoes into the cazuela and roughly chop the tomatoes (in the tin using an old knife or squeeze with your hand)

3.    Remove the stones from the split olives, tear olives in half and add to the casserole.

4.    Add the rest of the ingredients to the cazuela and mix everything well using your hands making sure all of the chicken is covered.

5.    Cook in the oven at 180 degrees for 1 hour 35 minutes.

6.    Serve Spanish style by placing the cazuela center table and serve with seasonal vegetables or mashed potatoes.

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