CHICKEN CHORIZO CASSEROLE

This is my third attempt for this dish. The first time, was too much white wine; the second, I forgot the tomatoes; and this time, I oil-blanched the chicken instead of pan-frying them - less splatter.

Have the butcher chopped up the chicken into bite sizes. Pat them dry before frying.

And I used only a cup of white wine for the half chicken.; it's less pronounced, like the herbs used - thyme and parsley flakes (whatever happens to be available in the pantry). It's the Chorizo that gives it the smoky flavor, plus the olives lends a bit of tangy saltiness. After the stewing time, I thicken the sauce ever so lightly with cornflour slurry, so that the sauce sticks a bit when dunked with bread.

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½ Chicken (850 gm.) 1 Chorizo Sausage 12 Olives 1 Can Tomatoes

DICED INGREDIENTS

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1 Large Onion • 4 Cloves Garlic • 2 Large Chillies • 1 Large Carrot

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METHOD

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Seal the chicken either by shallow-fry (left), or oil-blanched (right) for a few seconds, and then remove and set aside.

Remove some of the oil, add in the carrots to fry...

... followed by diced chillies (jalapeño or paprika); fry for a while to get the aroma.

Add diced onions and minced garlic; sweat them a bit before...

... putting in the sliced chorizo. Stir around and mix well with rest of the ingredients.

When you can smell the nice aroma of the chorizo, spread out the seared chicken.

In goes the olives.

Pour in 250 ml. of white wine. Let it simmer for a while to have it sink into the meat.

Cover with tomatoes.

Add a tsp. of parsley and thyme, a tbsp. of chicken stock powder plus (1 cup) water (or chicken stock) to cover. Plus 2 tsp.of salt.

Cover and put the Dutch oven into a pre-heated 175ºC oven for 45 minutes.

Further adjusted the taste with salt if it needs be. The dish tastes better the next day, after all the flavors get absorbed into the chicken.

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