While I’d like to say I tasted this dish in some awesome restaurant travelling through Spain last summer, that would be a lie. This dish was invented in my little Satwa kitchen, because I had some chorizo in my fridge that was edging close to its use-by date and damned if I was going to throw it away. Not quite as exotic, but, hey, it’s the truth. And because I’m the boss around here, I get to name things whatever I like. I mean, it’s got chorizo, it’s got olives, it’s got paprika, so clearly I didn’t have to stretch my brain cells too far to come up with a title.
So amigos, stop scratching your castanets and cook this tonight.
1 kg skinless chicken thigh
150g chorizo, sliced
1 large onion, sliced
2 capsicum, sliced
Clove garlic, crushed
1/2 cup dry white wine
400g tin chopped tomatoes
1 tablespoon tomato paste
250ml chicken stock
1 tablespoon coconut sugar
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon dried rosemary
Juice and zest lemon
1/4 cup pitted green olives, drained
Handful of fresh parsley, chopped
Black pepper to taste
Olive oil for frying
Prep your veg and garlic.
Heat the oil over a medium to high heat in a large pan.
Brown off the chicken pieces for a few minutes on each side then remove.
Throw in the chorizo slices and brown them slightly. Remove the chorizo from pan with a slotted spoon and set aside.
Lower the heat slightly and soften the veg and garlic in the yummy oil left by the chorizo.
Pour in the wine (pour yourself a glass too), and cook for a minute or so.
Add the tin tomatoes and paste, stock, sugar, herbs and spices and bring to a simmer.
Chuck the chicken and chorizo back into the sauce, reduce heat, and simmer for 20 minutes.
Add in the juice, zest, and olives and simmer for another 10 minutes.
Stir through the fresh parsley and serve.