Monday, October 7, 2013

Chicken, Red Wine and Chorizo Stew

I am in temporary accommodation, after recently moving from Dubai to Houston. Our seafreight is still sailing on the ocean, the lease on a house about to be signed. My temporary kitchen is fine, just small and containing a bare minimum to cook with. Empty cupboards, and but a few kitchen utensils. The more I drag into this place, the more I'll have to move with me once we've found our house. So mostly I make do with whatever is here. I did, however, make my cooking life a little easier by getting a Le Creuset Dutch oven, from their lovely store in the Rice Village. It is perfect for one-pot dinners. So far I've already made beer braised beef with caramelised onions, sweet peas, and baby potatoes. Black beans with pork ribs and Cajun andouille. A seafood casserole. And today, a chicken, red wine and chorizo stew. The spices in this dish come largely from the chorizo. It is also why I use half the chorizo to cook throughout, adding the remainder towards the end only.

It is a dish you can make even when your pantry is empty, except for basic salt, pepper, and olive oil. And should you find yourself outdoors camping, it is a great dish to let simmer over a smoldering campfire.

recipe for 3-4 

6-8 boneless and skinless chicken thighs
1 tbsp olive oil
1-2 small links good quality chorizo, sliced (if you are, like me, in Houston, use Palacios*)
1 large red onion, peeled, halved and sliced thin
3-4 cloves of fresh garlic, peeled and crushed
1 can chickpeas, drained
3-4 medium potatoes, peeled and quartered
1 glass red wine 
salt/pepper to taste
*I found palacios chorizo in Phoenicia (Houston, Westheimer branch). I bought four small links vacuum-packed per two. Palacio chorizo is made in La Rioja, Spain.
  • Season the chicken thighs
  • Heat olive oil in a casserole
  • brown the chicken lightly over medium to high heat, and take out
  • turn the heat down, add the sliced onion to the casserole, and slowly (over low heat) soften. Stir regularly
  • turn the heat up to medium-high and add the red wine. Stir the bottom to loosen all bits. Let the alcohol cook off (for a minute). add a cup of water, the garlic, half of the chorizo, and the chicken thighs. Place the potato quarters on top and cover with the lid. 
  • Simmer over low heat for about 30 minutes. Keep an eye on the liquid: if it gets too dry, add some water (or stock, just be careful the dish doesn't get too salty)
  • after 30 minutes, add the chickpeas and the remainder of the chorizo. Let simmer for another 5 minutes or so. You can serve straight away, or later (this is an ideal dish to make ahead). 
  • Serve with a green salad and some crusty bread.

A personal post on moving countries was recently published: Under A New Sky

Follow Life in the Food Lane on Facebook for updates on new posts and other adventures in the Food Lane.


  1. Wow, I definitely have to try this delicious recipe. What a great idea to add chorizo, one of my favorite foods.

  2. You sure have found your way around the city quickly! This looks amazing. I am a bit jealous of all the amazing sausages and pork you now will have at your disposal at an affordable price. The mere mention of chorizo and andouille makes my mouth water...