This recipe was a family favourite before GF, both because of its simplicity and also because of its heartiness.
Personally, it also connects me to my heritage. My paternal grandparents migrated to Australia from Barcelona and in the last few years my group of cousins have gathered for a family celebration in true Catalan style: a long late Spanish themed lunch. We celebrated this year in Brisbane on Sunday: olives, chorizo, roasted garlic and capsicums, jambon serrano, paella, roasts cooked over an open fire….
So if you want to be tempted by the tastes of Spain, then give this meal a try.
2 tbs olive oil
2 garlic cloves, crushed
1 GF chorizo, sliced
1 red capsicum, deseeded, chopped
2 brown onions, halved lengthways, thinly sliced
2 tsp smokey paprika
800 g chicken thigh fillet, cut into 3 cm cubes
400 g can diced tomatoes
1/2 cup pitted black olives
1.Heat half the oil in a large deep frying pan over medium heat. Add half the garlic, chorizo, capsicum and half the onion. Cook for 8 minutes stirring occasionally or until onion is soft. Stir in paprika and cook for 1 minute or until aromatic. Add chicken, tomatoes and 1 cup of water. Season with salt and ground balck pepper. Bring to boil, reduce heat and simmer for 20 minutes or until chicken is cooked through. Stir in olives.
2. While chicken is cooking. Cook rice as an accompaniment.
( from Woolworths Fresh magazine : Cool and Cosy)