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 

ingredients

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.

method

• 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

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