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Andalucian Stew

Monday, 11 August 2008

We had this dish when we went to Malaga a month ago and absolutely loved it. This dish has everything Jeff likes - a rustic dish with thick gravy, it's very flavourful and tasty. We bought back some chorizo and I thought I'll give this dish a go. I used a mix of chicken and pork to give it more flavour. Left out the fatty pork for health reasons. The chorizo gave out so much flavour to this dish that it doesn't require any additional seasonings. Really yummy!

Andalucian stew @ Gorki, Malaga

Andalucian stew @ Gorki, Malaga

  • 200g Chorizo - cut into pieces
  • 500g Pork - chopped into pieces
  • 500g Chicken pieces
  • 1 bulb Garlic - peeled and crushed
  • 1 large Onion
  • 3 Carrots
  • 1 large Tomato - quartered
  • 1/2 head of White cabbage
  • 1 can of boiled Chickpeas - drained
  • 1 1/2 cup Water
  • 1/2 cup Red wine
  • 3 Bay leaves
  • a few threads of Saffron
  • 1 tsp Black peppercorn - grounded
  • 1 medium sized Potato - cut into cubes and boiled

  • Crush together saffron threads, black peppercorn and a dash of olive oil.
  • Heat up a bit of olive oil in a pan and fry chicken pieces until golden brown.
  • Brown chorizo in a pot (without oil).
  • Remove chorizo and leave about a tablespoon of oil released from chorizo in the pot and discard excess oil.
  • Add in onion and saute until translucent.
  • Mix in crushed garlic, fry until fragrant.
  • Add in chicken, pork, carrots, tomatoes, cabbage, water, red wine, bay leaves, crushed saffron and peppercorn. Bring to boil.
  • Reduce heat and simmer for about 1-2hrs or until meat is tender.
  • Spoon out about 1 cup of gravy, blend with potatoes and mix in with the rest of the sauce. This is to thicken gravy.
  • Mix in chickpeas and simmer for a further 15 mins.

  • Could thicken gravy by blending in chickpeas instead of potatoes.
  • Add a knob of butter to further thicken gravy.

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