A TASTE OF SPAIN

Ok Radio Ellenbrook listeners and Chef Explorer followers, try this tasty , yet easy to prep dish from my 'Taste of the World' book

Spanish Chicken & Chorizo with Catalan Sauce

Ingredients  (Serves 8-10)

12 chicken joints, such as thighs and drumsticks*

50 ml olive oil

2 small onion, sliced

6 cloves of garlic, crushed

1 red,1 green and 1 yellow capsicum deseeded and sliced

1 chopped Red chilli

120ml dry sherry

800g can chopped tomatoes

2x bay leaf

The zest of 2 orange rind

350g chorizo, sliced

100g pitted black olives

Salt and black pepper

400 ml chicken stock

Method

1. Place chicken joints in a large non-stick frying pan and fry in a little oil for 5-8 minutes, turning occasionally, until golden.  Remove chicken and set aside.
2. Add oil to the pan and fry onion, garlic and capsicum for 3-4 minutes.
3.  Return chicken to the pan with the chilli, sherry, stock, tomatoes, bay leaf and orange zest.  Bring to the boil then simmer, cover, over a low heat for 35 – 40 minutes, stirring occasionally, until chicken is cooked through.
4. Add the olives and simmer for a further 5 minutes to heat through then season with salt and pepper.
5. Panfry chorizo and add it to the Catalan chicken
6. Serve with Rice or and Fresh Bread.

*Or use 2 whole chickens and butcher into Sauter cuts and use bones to enrich stock.