Fresh chorizo is something I cannot find easily in Belgium.
Don’t get me wrong, you can get it here. But you’ll have to visit quite a few butchers before you’ll find it. It’s not a type of sausage that is just readily available in the supermarket around here.
How about you?
Can you find fresh chorizo sausages around where you live?
The hubs and I spend half of the year in Belgium, and then the other half in Spain. So you can hear me coming already. Whenever we are back in Spain we love to put these smoky treats on our menu! Fresh chorizo sausages, if there’s one country that has them, then that has to be Spain!
Fresh chorizo sausages are such a delicious treat.
Chorizo Chicken Stew
Another Spanish ingredient that I can only find in Spain, is that dried ñora pepper.
That’s a cute little smoked and dried pepper that I’ve only discovered just lately. It is necessary really to soak the ñora pepper before you use it. If you can’t find any, just leave it out or replace it by a pinch of smoked paprika instead.
So what’s the perfect side dish for this chorizo stew?
Well I don’t serve it with potatoes, or rice or pasta even. Nope, just a couple of slices of bread is all you need. Especially to mop up that gorgeous smoky tomato sauce!
Do you love chorizo recipes?
Then also check out my Spanish piquillo pepper soup with chorizo and feta cheese!
Or how about my fresh chorizo sausages with saffron mash!
- ½ fresh chicken with skin and bones (about 1 lb or 450 g)
- 1 dried ñora pepper optional
- 2 fresh chorizo sausages
- 1 cup dry white wine (240 ml)
- 1 cup chicken stock (240 ml)
- ½ small onion chopped
- 3 garlic cloves chopped
- 3,5 oz canned chopped tomatoes (100 g)
- 2 tbsp fresh parsley chopped
- 2 tbsp black olives
- 1 tbsp tomato paste
- 3 bay leaves
- olive oil
- If you are using ñora peppers, place it in a small saucepan with hot water for at least 30 minutes.
- Pour a good splash of olive oil in a large casserole and place it over high heat. Once the oil is hot, add the chicken skin side down (cut it into smaller pieces if you like).
- Brown the chicken for about 5 to 6 minutes. Chop the onion and the garlic roughly and add it to the pan. Also add the bay leaves and a sprinkle of pepper.
Slice the soaked ñora pepper in half if using, remove the seeds and scrape the soft flesh off the tough skins. Add this together with the tomato paste and the chopped tomatoes.
- Stir and add the fresh chorizo sausages.
- Now pour in the white wine and the chicken stock.
- Stir and put a lid on the pan. Bring the chicken to a boil and then turn the heat low. Simmer the stew for 40 to 45 minutes. After that, remove the chicken and let it cool a little. Then pick the meat off the bones and remove the skin. Add the chicken meat back to the pan.
- Stir in the black olives and the freshly chopped parsley.
- Simmer the stew for another 10 minutes over low heat. if you find the sauce too runny, you can add a little flour or sauce thickener. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the stew onto deep plates and serve hot.