Rioja stew with chicken, chorizo and potato

Rich, flavoursome and full of comfort, this Spanish stew is the ultimate one-pot winner.

SERVES 4

PREP TIME 20 MINS

COOK TIME 1 HR 10 MINS

● 1tbsp olive oil

● 500g skin-on chicken thighs

● 1 onion, sliced into half moons

● 100g cooking chorizo, sliced

● 2 green peppers, sliced

● 1tsp smoked paprika

● 400g can chopped tomatoes

● 200ml chicken stock

● 400g baby new potatoes

● 10g sprigs thyme, plus 2tbsp leaves to garnish

● 300ml robust red wine (we used Rioja))

● 100g green olives

1 Heat the oil in a large pot and cook the chicken skin-side down for 5 mins until golden brown, then cook for another 5 mins on the other side. Remove from the heat and set aside.

2 Cook the onion slices until soft, then add the chorizo, peppers and smoked paprika.

3 Add the tomatoes, stock, potatoes and thyme springs, and simmer for 20 mins. Add the wine and reduce the liquid by a third, then add the olives and chicken, and cook for 30 mins more or until the chicken is cooked through.

4 Spoon into bowls and sprinkle over the remaining thyme leaves.