This is one of my favourite dinners during the winter as it’s just such a warming ‘stew/casserole’. I like it served with some brown rice and loads of sauce to soak up into the rice. I guess you could even make it as more of a soup which would still be really nice if you wanted.
4 Chicken Thighs
2 Chicken Drumsticks
400g Cooking Chorizo, sliced
4 Rashers Smoked Streaky Bacon, roughly chopped
1 teaspoon Paprika
1 teaspoon Cayenne
1 Onion, finely chopped
1 Green Pepper, chopped
1 Yellow Pepper, chopped
3 Celery Sticks, chopped
3-4 Tablespoons Plain Flour
5 Garlic Cloves, thinly chopped
500g Sweet Potato, cubed into bitesize pieces
Teaspoon Dried Thyme
3 Bay Leaves
1-1.5ltr Chicken Stock
1. Coat the chicken with some salt, pepper and the paprika and cayenne. Heat up a large saucepan and add some olive oil and the chicken, chorizo and bacon and cook for around 10 minutes stirring every so often.
2. Take out the meat mixture and leave to sit. Add the onion, peppers and celery to the pan (using the juices of the meat mixture to cook it in) and cook until soft – around 10 minutes.
3. Once cooked, add the plain flour and stir until the mixture becomes a dark golden colour – this should take around 5-10 minutes depending on how dark you want it – though try to not burn it.
4. Add in the garlic, sweet potato and thyme and stir around for another minute or so, then add in the chicken stock and bay leaves. Stir to loosen the flour roux.
5. Add in the meat mixture and stir to mix up. Leave on a low heat for approximately 45 minutes or until the meat is cooked through and falls off the bone. Remove all the chicken from the pan, take it off the bone then add in the loose chicken pieces and mix it all up then serve.
(Recipe found in Jamie’s America)