Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius and prepare a large clay pot by soaking it in water for 15 minutes if unglazed.

2. 2

   Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, then brown 600 grams of boneless, skinless chicken thighs on all sides and set them aside.

3. 3

   Add the remaining 1 tablespoon of extra virgin olive oil to the same skillet and sauté 200 grams of sliced Spanish chorizo until slightly crispy, then transfer the chorizo to the clay pot.

4. 4

   In the same skillet, add 1 medium yellow onion, chopped, and 1 large red bell pepper, chopped, cooking until softened for about 5 minutes, then stir in 4 minced garlic cloves and cook for another minute.

5. 5

   Transfer the sautéed vegetables to the clay pot along with the browned chicken, 2 large cubed sweet potatoes, 400 grams of crushed tomatoes, 500 ml of chicken broth, 2 teaspoons of smoked paprika, 0.25 teaspoon of saffron threads, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, stirring to combine all ingredients.

6. 6

   Cover the clay pot and bake in the preheated oven for 90 minutes to 2 hours, or until the chicken is tender and the sweet potatoes are cooked through, stirring gently halfway through the cooking time.

7. 7

   Remove the bay leaf, garnish the stew with 2 tablespoons of freshly chopped parsley before serving hot from the clay pot with crusty bread.