This stew is a great example of showcasing how much flavour Chicken Chops can bring to a dish! The skin has been seasoned and the fat is nicely rendered and crisply. It all comes together with tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
1kg chicken chops
2 fresh chorizo
1 onion, finely chopped
4 garlic cloves, finely chopped
2 sticks celery, finely chopped
1 capsicum, cut into thin slices
1 tsp smoked paprika
1 tbsp red wine vinegar
1 tsp sugar
2 dried bay leaves
400g tin tomatoes
250ml chicken stock
1C pitted olives
1 tsp fresh oregano, finely chopped
Heat a heavy based saucepan on medium heat and add in a couple of tbsp olive oil. Season the chicken skin with salt and pepper and once hot, add them in, skin side down and cook until nicely golden before turning. Do this in batches if you need so you don't crowd the pan. Set aside.
Put the pan back on the heat and empty the chorizo out of its casing. There should be enough oil from the chicken, so don't add in more. Cook on medium heat for a couple of minutes before adding in the onion, garlic, celery and capsicum. Cook on low heat for 5 minutes.
Add in the smoked paprika and vinegar and cook out for a minute.
Add in the bay leaves, oregano, sugar, tinned tomatoes and stock and bring to a boil. Reduce and simmer for 15 mins, or until the sauce has slightly thickened.
Freshly grind plenty of black pepper and check for salt.
Add the chicken pieces in skin side up. You can also add in some fresh tomatoes at this point.
Place in preheated oven uncovered for around 30 minutes or until the centre of the chicken is around 75 degrees C with a meat thermometer.