This hearty chicken stew is sure to impress. The addition of Spanish blood sausages brings a touch of sophistication to the dish.
Serves 8 Prep Time 15 minutes Cooking Time 1 hour
✔ ¼ cup canola oil ✔ 2 tablespoons minced garlic ✔ 5 large white onions,
sliced thinly ✔ 3 large red bell peppers,
sliced into thin strips ✔ 1 teaspoon pimenton de la Vera picante (hot smoked Spanish paprika) ✔ 1 (150-gram) chorizo,
chopped finely ✔ ½ cup dry red wine ✔ 2 (1.5-kilo) whole chickens,
cut into serving pieces ✔ 3 tablespoons tomato paste ✔ 2 chicken bouillon cubes ✔ 1 (425-gram) can
chickpeas, drained ✔ 1 (150-gram) morcilla sausage (Spanish blood sausage), boiled, sliced, and fried (optional) ✔ salt, pepper, and sugar ✔ bread or rice, to serve
1 Heat oil in a large casserole over medium heat. Sauté garlic until light brown. Add onions and bell peppers. Cook until soft, about 5 minutes. Add paprika and chorizo; cook until fat of chorizo is rendered. 2 Add red wine and allow to reduce until syrupy, about 5 minutes. Add chicken and cook until color changes. 3 Add tomato paste, bouillon cubes, and 2 cups water. Increase heat to high and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes or until chicken is cooked through. 4 Add chickpeas and morcilla, if using. Cook until chickpeas are tender. Season to taste with salt, pepper, and sugar. Serve with bread or rice.
“This dish is fast, easy, and uses readily available ingredients—that’s what Yummy is all about. This version is for those who don’t eat tripe.” —Jun Jun de Guzman, Learn To, 2007 to present