Recipe courtesy of Rachael Ray
Episode: Star Ingredient
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 skinless chicken thighs, bone-in
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons sweet paprika
  • 1/4 cup EVOO
  • 4 ounces chorizo, chopped
  • 1 1/2 pounds baby Yukon Gold potatoes, quartered
  • 2 tablespoons finely chopped fresh thyme
  • 3 to 4 cloves garlic, thinly sliced
  • 2 to 3 small stalks celery, sliced
  • 1 large bay leaf
  • 1 Fresno chile pepper, thinly sliced
  • 1 onion, chopped
  • 1/3 cup dry sherry
  • 1 cup chicken stock
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • One 14-ounce can chunky crushed tomatoes
  • A couple handfuls fresh flat-leaf parsley, coarsely chopped
  • 4 Portuguese rolls

Directions

Watch how to make this recipe.

Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. 

Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. 

Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce.

Cook's Note

The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c