Chicken (or butterbean) and chorizo stew FF

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Serves 4-6

Ingredients

1 tbsp olive oil
250g chorizo, sliced
1 x 640g pack chicken thigh fillets, sliced into thick strips
1½ tsp smoked paprika
2 large onions, sliced
3 mixed peppers, sliced
3 fat garlic cloves, crushed
1 tbsp tomato purée
2 tsp dried oregano
½ tsp ground cumin
200ml medium or dry sherry (or white wine)
300ml chicken stock
500g passata
120g pimento-stuffed olives (omitted)
chopped parsley, to serve

Heat the olive oil in a large saucepan or heatproof casserole. 
Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon. 
Season the chicken with salt, pepper and 1 teaspoon of the smoked paprika, then brown over a high heat in the fat remaining in the pan, then transfer to the same bowl. 
Add the onions and peppers to the pan with a little salt and cook for 8-10 minutes until softened.
Stir in the garlic, tomato purée, dried oregano, cumin and 1⁄2 teaspoon of smoked paprika and continue to cook for a further 2-3 minutes. 
Return the chicken and chorizo to the pan, pour in the sherry; simmer to reduce by half.
Add the stock and passata. Bring to the boil then simmer for 35-40 minutes, uncovered, until the sauce has thickened, adding the olives for the final 5 minutes.
Serve hot, scattered with the parsley, with rice, potatoes or some crusty bread.

Vegetarian option
Go meat-free and replace the chicken and chorizo with 3 x 400g tins butterbeans, rinsed and drained, added in step 2 after cooking out the spices. Boost the smoked paprika quantity to 1 tablespoon, adding it all in step 2.

Get ahead
Chill for up to 2 days or freeze. Defrost and reheat gently to serve, adding a little extra water.

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