Now that summer has finished and we are into the autumn months it’s time to start enjoying some heartier dishes. This recipe utilises the last of the summer vegetables, whilst starting to incorporate the delights of autumn with an added depth of flavour and richness from the chorizo.
Slice the chorizo into small cubes and add to a casserole dish over a medium heat. By using a good quality chorizo the oils will start to release as it cooks, at this stage add a level tablespoon of olive oil and stir well.
Cut the onion into small pieces, add to the pan with the chorizo and cook over a medium heat until the onions start to soften.
Add in the tinned tomatoes, thyme, mixed herbs and smoked paprika. Mix together and allow to simmer for two minutes.
Whilst the sauce simmers prepare your vegetables by cutting into fairly large pieces. You don’t want to cut them too small else they will dissolve into the stew as it cooks.
Add the vegetables and stock to the pan and mix everything together. Cook over a medium heat for 90 minutes, stirring occasionally. You want the liquid to start to reduce down into a sauce.
After 90 minutes add in the chicken fillets and cook for a further half an hour. If you add the chicken at the start it will break up by cooking for so long.