I’ve never heard of this dish before reading about it in Food IQ, but it’s perfect for cold days and you can add more chorizo if you want even more heat.
My family doesn’t handle spice too well, this version is pretty mild. Make sure to slice the chorizo really thinly to allow the broth to take on more of its flavour and avoid tough pieces in the final stew.
Season:
- 4 whole chicken legs
- with 4 tsp salt
rub salt all over and set chicken aside for 1 hour (or overnight in the fridge).
Heat:
- 3 tbsp extra virgin olive oil
in a Dutch oven or large pot over high heat until shimmering. Add chicken legs skin side down. Cook until browned, about 6 minutes. Flip to brown on the second side, about 5 minutes. Transfer to a plate and set aside.
Lower heat to medium and add:
- 6 cloves garlic, smashed
- 55 g (2 oz) chorizo (double if you like spicy), thinly sliced
- 0.5 red onion, cut into 1.5 cm dice
- 3 stalks celery, chopped
- 1 bell pepper, chopped
Stir frequently and cook until onion is translucent, about 8 minutes.
Add:
- 1 tsp paprika (preferably sweet)
stir to combine.
Deglaze the pot:
- 0.5 cup dry red wine
Ensure the heat is high enough for the wine to boil. Scrape up the fond (carmelized bits on the bottom of the pan) and then cook until wine is almost entirely gone, about 5 minutes.
Add:
- 1 can (355 mL) tomatoes with juices
- 1.5 cup chicken stock
- 2 bay leaves
bring to a simmer. Turn heat to medium low, place the chicken legs in the pot, loosely cover with a lid, and simmer for 1 hour. The chicken should be tender but not so long that it’s falling of the bone.
Serve with:
- 4 cups warm cooked white rice
