Saturday, October 13, 2012

Chicken and Chorizo Casserole

The other night, I decided to make myself dinner. I was going to make fish, rice and asparagus. Healthy! I got excited when I remember that I had some homemade balsamic dressing in the fridge and decided to dump it on EVERYTHING. Omg. 4 bites in and I never wanted to taste that damn dressing again. Blech. I called it a bust and ate frozen yogurt for dinner. That is how you adult. Before I left, I decided I wanted to do some late night cooking. REAL cooking. That way I wouldn't be screwed again the next day for food.

This recipe came from What to Cook and How to Cook It, a cookbook my sister got me last Christmas. I love it because it has a picture of all the ingredients AND a picture of each step. Ah lav pitchurs!

1lb 2oz skinless, boneless chicken thighs
5 oz chorizo (see note)
1 Tsp olive oil
1 onion (I used yellow)
2 cloves garlic
1 red bell pepper
1 tsp ground cinnamon
2 tsp sweet smoked paprika
1 tsp dried thyme
3 Tbl dry sherry or white wine
1 (14.5 oz) can chopped tomatoes
1 cup chicken broth
1 (14.5 oz) can chickpeas, drained
1 handful fresh flat-leaf parsely
S & P

(chorizo note from the recipe: there are two types: cooking chorizo, which is soft, like a regular sausage, and cured chorizo, which is firm and dry, and is eaten raw, like salami. Either type will work, but choose the cooking chorizo if there's a choice. I got fresh pork chorizo from the butcher at Whole Foods and it was DELICIOUS.)

1. Cut the chicken into bite-size chunks and the chorizo into thin slices. Place a large heavy frying pan or shallow flameproof casserole dish over medium-high heat, then add 1 Tbl olive oil. After 30 secs, add the chorizo. Fry for 3 mins, stirring occasionally, until the chorizo is starting to crisp and has released some of its red oil.

2. Transfer the chorizo to a plate and set it aside. Add the chicken to the pan, season with salt and pepper, then fry for 5 mins, stirring often, until golden.

3. While the chicken cooks, start preparing the vegetables. Thinly slice the onion and garlic, then seed the pepper and cut it into chunky strips. Add them to the pan, then reduce the heat. Cook gently for 109 mins until the onions, peppers and garlic have softened, stirring every few mins.

4. Stir in the cinnamon, paprika, and thyme and fry for 1 min, until fragrant.

5. Reduce the heat to medium. Now pour in the sherry or wine - it will sizzle and reduce down to almost nothing ( pan must have had more liquid than hers did, because mine didn't sizzle and reduce that much. No harm done, though). Then add the tomatoes and broth. Stir, then simmer, uncovered, for 15 mins, until the sauce has thickened a little and the chicken is tender.

6. Add the chickpeas and chorizo to the pan, stir well, then simmer for 2 more mins, until heated though.

7. Roughly chop the parsley leaves, add to the casserole, then stir to combine. Season to taste with salt and pepper. Drillzle with extra-virigin olive oil, if you wat. Serve with crusty bread (I didn't, I served it over rice).

This dish turned out SO fragrant. It smelled and tasted delicious. I love the combination of spices, as well. It's a one pot dish, which is certainly always appreciated.

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