Entree: Spain – Estofado de Pollo y Chorizo (Chicken and chorizo stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 12 oz (340 g) chorizo, sliced
- 2 lb (907 g) red potatoes, cut into 1-inch (2.5 cm) pieces
- 2 large yellow onions (about 16 oz / 450 g total), sliced
- 12 oz (340 g) green beans, trimmed

Instructions

1. In a large heavy pot or Dutch oven, arrange the sliced onion, chicken thighs and sliced chorizo in layers with the potato pieces.
2. Cover the pot and simmer gently on the stovetop over low heat or in a 325°F (160°C) oven for 60–75 minutes, turning once, until chicken is very tender and potatoes are cooked through.
3. Add trimmed green beans during the last 15 minutes of cooking so they stay bright and slightly crisp.
4. Serve hot from the pot, distributing chicken, chorizo and vegetables evenly.