Chicken and Chorizo Stew with Garlic and Herb Dumplings

Tuck into tender and sweet chicken thighs with chorizo chunks in a red wine, tomato and garlic sauce finished with black olives and melt-in-the-mouth herb and garlic dumplings… a Spanish stew and dumps

Nutritional Information per serving

Print Recipe

Chicken and Chorizo Stew with Garlic and Herb Dumplings Yum

Course

Main Dish

Cuisine

British, Chicken, Meat, Spanish

Prep Time

10 Minutes

Cook Time

2 Hours

Servings

People

Ingredients

• 750 g chicken thighs
• 200 g chorizo diced
• 1 onion
• 4 Garlic clove 2 for dumplings, 2 for stew
• 125 ml red wine
• 1 tin chopped tomatoes
• 1 chicken stock cube
• 2 tbsp black olives
• 100 g red pepper
• 25 g Plain Flour
• 125 g dumpling mix
• 1 tbsp fresh parsley
• 1 tsp fresh thyme

Course Main Dish Cuisine British, Chicken, Meat, Spanish Prep Time 10 Minutes Cook Time 2 Hours Servings People Ingredients 750 g chicken thighs 200 g chorizo diced 1 onion 4 Garlic clove 2 for dumplings, 2 for stew 125 ml red wine 1 tin chopped tomatoes 1 chicken stock cube 2 tbsp black olives 100 g red pepper 25 g Plain Flour 125 g dumpling mix 1 tbsp fresh parsley 1 tsp fresh thyme

Instructions

1. Preheat the oven to 125 degrees.
2. Cut the thighs in half, chop the onion, slice the red peppers and crush the garlic.
3. In a casserole dish, soften the onion in oil for 5 minutes. Add half the crushed garlic and cook for a further 1 minute.
4. Stir in the chicken thighs and chorizo.
5. Crumble in the stock cube and stir in the flour.
6. Add wine, the tinned tomato and a quarter tin of water.
7. Cover and place in the oven for 1.5 hours at 125 degrees.
8. Meanwhile, make the dumplings mix as per pack instructions. Mix in the rest of the crushed garlic, parsley and thyme.
9. Form dumplings into golf ball sized pieces.
10. Remove the casserole from oven and add the sliced peppers and olives.
11. Arrange the dumplings on the top and bake for a further 20 minutes with the lid off.
12. Season to taste and serve.