📝 Description
This is a big batch cook suited to a slow Sunday afternoon of prep and cooking, so more suits to people willing to spend 4/5 hours in total. You can cook it faster, but it won’t thicken as nicely and the chicken won’t break up like pulled pork — which is what really gives the dish its special texture.
It’s hearty, flavoursome and smoky, and the combination of smoked paprika and chorizo is to die for. You can substitute the pancetta for smoked streaky bacon if you want even more of a smoky hit.
This makes about 8–10 portions depending on portion size — I’m 6'4", about 16 stone, and I eat big and only eat twice a day, so for me it actually came out closer to 6 generous portions.
Serve with sliced avocado or cauliflower rice.
⏱️ Recipe Details
Prep time: 25 minutes
Cook time: 3½–4 hours
Total time: ~4–5 hours
Yield: 8–10 portions
Cuisine: Keto / Low-carb comfort food
Difficulty: Easy (long cook)
🧾 Ingredients
Meat & dairy
2 kg chicken thighs whole (skinless and boneless)
450 g chorizo, sliced into circles
200 g pancetta (or smoked streaky bacon), diced
400 g crème fraîche
100 g double/heavy cream
Large knob butter
Oil for browning
Vegetables
1 medium onion, finely diced
1 green pepper, finely diced
3 celery sticks, finely diced
2 large courgettes, chopped
400g cavolo nero (or kale), chopped
1 pack fresh coriander (~30 g), chopped
Flavourings & spices
6 cloves Garlic, minced
~1 tbsp smoked paprika (plus extra for chicken)
~1 tbsp cumin (plus extra for chicken)
~1 tbsp oregano
Salt & black pepper
Chicken stock (to just cover meat)
Good squeeze tomato purée
Splash balsamic vinegar
Splash Worcestershire sauce
Juice of ½ large lemon
👨🍳 Instructions
1. Season the chicken
Pat the chicken thighs dry so they brown properly. Lightly coat with oil and season generously with smoked paprika, cumin, salt and pepper.
Brown the chicken – Brown the thighs in the air fryer at 200°C for about 15 minutes, turning halfway, until nicely coloured. Set aside. Use a pan if you don't have an air fryer, high heat and turn once browned.
Cook the chorizo and pancetta – In a large heavy pot, fry the chorizo and pancetta until they release their oils and begin to colour. Remove from the pot and set aside, leaving the flavoured fat behind.
Build the base – Add the diced onion to the pot and cook until browned and softened. Stir in the celery and green pepper along with a large knob of butter and cook for about 5 minutes.
Add garlic and spices – Add the garlic, smoked paprika, cumin and oregano. Fry briefly, adding a splash of water so the spices form a thick paste.
Combine and add stock – Return the chicken, chorizo and pancetta to the pot. Add chicken stock so it just covers the meat, then stir in the tomato purée.
Slow simmer – Bring to a gentle simmer and cook on medium-low heat for around 3–4 hours, stirring occasionally, until the chicken becomes very tender and starts to break apart. Add balsamic vinegar, Worcestershire sauce and lemon juice half way through if desired for flavour. This is up to you. Taste first. Don't go crazy.
Add cream and greens (last 20 minutes) – Stir in the courgette, cavolo nero, crème fraîche and cream. Simmer gently so the sauce thickens.
Finish the flavour (last 5 minutes) – Add more balsamic vinegar, Worcestershire sauce and lemon juice if you think it needa it. Stir in the fresh coriander, taste.
🍽️ Serving Suggestions
Serve hot with sliced avocado, cauliflower rice, or simply in a bowl on its own. The stew thickens further as it sits and is often even better the next day.
🥗 Nutrition (Approximate)
Per recipe (whole pot)
Calories: ~10,800 kcal
Protein: ~700 g
Fat: ~900 g
Net carbs: ~40 g
Per portion (assuming 8 portions)
Calories: ~1,350 kcal
Protein: ~88 g
Fat: ~112 g
Net carbs: ~5 g
Per portion (assuming 10 portions)
Calories: ~1,080 kcal
Protein: ~70 g
Fat: ~90 g
Net carbs: ~4 g
(Macros are estimates and vary depending on exact cuts and brands used.)
by Sagz_Psy
1 Comment
Wow that really looks good!!!