Leonese-style Chicken and Chorizo Stew (Estofado de Pollo y Chorizo a la Leonés)
Estofado de Pollo y Chorizo a la Leonés, or Leonese-style Chicken and Chorizo Stew, is a hearty and flavorful dish that originates from the region of León in Spain. This stew is known for its rich and savory flavors, combining tender chicken, spicy chorizo, and a variety of aromatic herbs and spices.
Ingredients
- 4 chicken thighs
- 4 links of Spanish chorizo
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs and chorizo links, and cook until browned on all sides. Remove from the pot and set aside.
- In the same pot, add the diced onion and cook until softened. Add the minced garlic, chopped tomatoes, and sliced red bell pepper. Cook for a few minutes until the vegetables start to soften.
- Stir in the smoked paprika, ground cumin, and bay leaf. Return the chicken and chorizo to the pot. Pour in the chicken broth and season with salt and pepper.
- Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 45-50 minutes, or until the chicken is tender and the flavors have melded together.
- Discard the bay leaf and serve the Estofado de Pollo y Chorizo a la Leonés hot, accompanied by crusty bread or over a bed of rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Wooden spoon Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Estofado de Pollo y Chorizo a la Leonés with a side of crusty bread or over a bed of rice for a complete and satisfying meal.
Tips & tricks
For an extra kick of flavor, consider adding a splash of dry Spanish red wine to the stew during the cooking process.
Cost
$20