Chicken and Chorizo Hash

Had to postpone that family vacation to Spain due to budget cuts? So did your neighbour. Hey-ho, put your bikini back into the drawer and invite them around to enjoy (at the very least) a taste of sunny Espagne: Chicken and Chorizo Hash. With the first forkful, the flavours will transport you to the Costa del Sol. Look at the bright side; this recipe will only cost a little over a tenner, and you won’t have had to stand in the line at the airport.

Chicken and Chorizo Hash
1, 1 and ½ kg chicken
1 large red onion, peeled and diced
4 plump garlic cloves, peeled and minced or pressed
½ pound (250 grams) fresh tomatoes, seeds squeezed out, flesh roughly chopped
1 red bell pepper, seeded, trimmed and diced
1 and ½ pounds salad potatoes, washed and chopped into bite size pieces (no need to peel)

½ pound (250 grams) Chorizo, sliced into thin strips or small cubes
2 tablespoons extra virgin olive oil (or vegetable oil)
Salt and red pepper flakes to taste
1 large, fresh egg per person
Spanish olives, chopped fine for passing (optional)

1) Place the raw, whole chicken into a large pot (removing that nasty synthetic string that trusses it). Cover the bird in cold water, place the lid on, place the pot over high heat and bring to a boil. As soon as the chicken comes to a boil, turn the heat down so that it just simmers (about medium) and allow to simmer, covered (with the lid cracked open just a wee bit) for about 45 minutes. While the chicken is cooking start the potatoes boiling (see below) and chop the other veg.

2) When the chicken is cooked, remove it from the liquid (Amigos—SAVE this cooking liquid as it has now become a fabulous stock! Refrigerate and use within three days or freeze and use within three months)... Back to the task at hand—Place the cooked chicken onto a platter and allow to cool for about thirty minutes, then take the beautifully tender, poached meat from the bones, shred it and set aside. This step can be done up to one day ahead (the meat covered and kept in the refrigerator), or you can use left-over chicken, or you could buy a cooked chicken.

3) While the chicken is simmering, wash and chop the potatoes into bite size pieces, then pile them into a large pot and cover with cold water and a few teaspoons salt. Cover, set over high heat and bring to a boil. Crack the lid, and allow to simmer strongly for roughly 8 minutes, until just tender when poked with a knife, but not falling apart. When cooked, drain and set aside. In the meantime, chop the remaining vegetables and chorizo.

4) When you are ready to eat: Grab a very, very large sauté pan or giant, shallow pot—the point is that it must be BIG. Set it over high heat. Pour the olive (or vegetable) oil into the pan and wait, watching, until the oil looks as if it is quivering, then add in the onion, garlic and red bell pepper. Sauté, stirring often for about 2 minutes, until the veg becomes soft, then add in the Chorizo and continue to sauté over high heat until the Chorizo softens, releasing some of its savoury orange-coloured goodness. Now, toss in the shredded chicken and chopped tomatoes and toss around for a few minutes, when at last it is time to add in the cooked potato chunks. Do that and toss around, allowing the hash to become steaming hot. Taste it and season generously with salt and red pepper flakes (if you fancy some heat). Serve with a nice 4-minute poaches egg (or fried egg) on top so that the yolk oozes down into the hash to make a lovely sauce.

Pass the chopped olives, if you like. Serve 4 hearty eaters or 6 more respectable types.

Spanish Tomato, Chorizo and Chicken Stew

This is good, old fashioned comfort food. Most comfort foods (at least the kind that I like) are high in fat, salt and carbs (french fries, mac and cheese, mashed potatoes, deep fried mozzarella sticks...mmmmmmmmmmm...)...where was I? Oh yes, this is not like most of the comfort foods that I would normally be attracted to-- it is healthy. It also happens to be tasty.
If you like things spicy, just toss in some red pepper flakes during cooking.

2-4 tablespoons extra virgin olive oil
1 large chicken, cut into 8 pieces, skin removed, pieces salted
1 large onion, peeled and sliced into thin half moons
3 large cloves garlic, pressed or minced
16 ounces (1 pint) dry white wine
16 ounces (1 pint) chicken broth
Big pinch saffron
100 grams (roughly 4 ounces) chorizo sausage, cut into small pieces
2 400 grams (14 ounces) tins diced tomatoes including juice
½ teaspoon dry thyme
2 bay leaves
Salt and pepper to taste
1- 2 pounds potatoes (depending on how much you like spuds), peeled and cut into big chunks—any potato will work for this
100 grams (roughly 4 ounces) good quality olives (not Kalamata)—optional

1) Place a very large, heavy pot over medium heat and add in the oil. Brown the chicken in batches if necessary. Remove to a platter when done and keep warm.

2) Now add a drizzle more of olive oil and sauté the onion and garlic, stirring constantly, until soft.

3) Pour in the wine and chicken broth, turn up the heat and bring to a boil. Stir the brown bits up from the bottom of the pot. Allow to boil until reduced by about half.

4) Pour in the tomatoes, all of the herbs and spices and chorizo and stir to combine. Now add the chicken back in (with any accumulated juices). Cover, reduce heat to low or medium/low and allow to gently simmer for 1 hour, then add in the potatoes, raise the heat to medium, cover and cook for 15 minutes, then add in the olives and continue cooking until the potatoes are just tender. Taste for seasoning, salt and pepper and serve.

This whole dish can be made ahead of time, cooled to room temperature then stashed in the fridge for up to two days. To serve, heat on top of the stove until hot and bubbling.

Serve with crusty bread and a big, green salad. Serves 4-6