Chicken and chorizo ​​stew

Ingredients for 5 servings:

• ½ kg chicken thighs, preferably only thighs
• 200 g chorizo, for cooking
• 2 large carrots
• 2 sprigs of celery
• 1 large onion(s)
• 2 large garlic cloves
• 1 large chili pepper(s)
• 1 can tomato(s), chopped, 400 g each
• 1 can of chickpeas, 400 g each
• 200 ml vegetable broth or chicken broth
• ⅛ liter red wine
• 1 pinch(s) of salt and pepper
• some parsley, fresh
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spanish stew with chickpeas and some red wine

Fry the chicken thighs in oil until lightly browned. Add the chorizo ​​and cook for about three minutes. Remove both from the pan. Either discard the fat or reserve it for flavor and add it back later while cooking. Cut the vegetables into bite-sized pieces and cook for 5 minutes. Deglaze with the red wine and let it reduce slightly. Add the tomatoes and stock and cook for another 5 minutes. Then add the chicken thighs, chorizo, chickpeas and seasoning and simmer for about 20 minutes. To serve, sprinkle with parsley. Baguette goes well with it. Tip: You’ll notice that the stew is quite heavy to eat with a spoon because of the chicken thighs. You could therefore also fry the thighs and then remove the meat from the bone, chop it up and simply add it to the pan.