Note: if using fresh dry lentils, first cook the lentils in boiling water for 30 minutes (or follow the instructions on the packet). The lentils should more than double in size so be sure to use a pot big enough.
400 grams | 14oz tin brown lentils in water
In a large frying pan, heat the oil on a high heat and add the chorizo pieces. Cook for around 5 minutes or until they start to release the spicy oil.
1 tablespoon olive oil., 400 grams | 3 1/2 oz cubed chorizo.
Next, add the chicken pieces and sear slightly, infusing the chicken on all sides with the chorizo oil. Allow around 3 minutes and then remove the chicken pieces from the pan, set aside for use later.
1 kg | 2lb 2oz chicken pieces
Reduce the heat to medium, add the onions first and then the smoked paprika, mix well and cook for around 2-3 minutes, till the onions soften.
2 red onions, 1 tablespoon of smoked paprika.
Next, add the garlic, lentils, grated tomatoes, chili flakes, Spanish sherry, and finally the chicken pieces and chicken stock.
2 large garlic cloves, 4 to matoes, 400 grams | 14oz tin brown lentils in water, 120 ml | 1/2 cup chicken stock., 120 ml 1/2 cup of Spanish dry sherry, 1 tablespoon of dried chilli flakes.
Give everything a good stir and then drop the bay leaves into the liquid and simmer with the lid on the frying pan for 10 minutes.
2 bay leaves.
Remove lid and give everything another good stir. Season as required with salt and pepper (add more chili flakes if you want something a little more picante!).
Salt and freshly ground pepper for seasoning.
Turn up the heat to high and allow to cook for another 5 minutes with the lid off to reduce some of the remaining liquid. Add the black olives around halfway through and mix into the stew.
4 tablespoons of black pitted olives sliced.
To serve, ladle into a bowl and garnish with a little oregano and a few pieces of sliced black olives. Always best served while piping hot along with some fresh warm bread and a nice glass of Spanish red wine.
1 teaspoon of fresh or dried oregano.