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Chicken and Chorizo Stew with Garlic and Herb Dumplings
Tuck into tender and sweet chicken thighs with chorizo chunks in a red wine, tomato and garlic sauce finished with black olives and melt-in-the-mouth herb and garlic dumplings… a Spanish stew and dumps!
- 750g chicken thighs
- 200g chorizo, diced
- 1 onion
- 4 garlic clove, 2 for dumplings, 2 for stew
- 125ml red wine
- 1 tin chopped tomatoes
- 1 chicken stock cube
- 2 tbsp black olives
- 100g red pepper
- 25g plain flour
- 125g dumpling mix
- 1 tbsp fresh parsley
- 1 tsp fresh thyme
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 125 degrees.
- Cut the thighs in half, chop the onion, slice the red peppers and crush the garlic.
- In a casserole dish, soften the onion in oil for 5 minutes. Add half the crushed garlic and cook for a further 1 minute.
- Stir in the chicken thighs and chorizo.
- Crumble in the stock cube and stir in the flour.
- Add wine, the tinned tomato and a quarter tin of water.
- Cover and place in the oven for 1.5 hours at 125 degrees.
- Meanwhile, make the dumplings mix as per pack instructions. Mix in the rest of the crushed garlic, parsley and thyme.
- Form dumplings into golf ball sized pieces.
- Remove the casserole from oven and add the sliced peppers and olives.
- Arrange the dumplings on the top and bake for a further 20 minutes with the lid off.
- Season to taste and serve.