Thyme After Time: All I Want To Do Is Eat Chicken Chorizo Stew

Toronto, Canada- Lead singer, Lancey Brigade of Aorta, a Heart cover band, is in jail today pending charges of disturbing the peace and assault after an altercation during a performance Thursday night. According to witnesses, the argument started when Brigade began changing the lyrics of one of their favorite songs. Instead of singing "All I want to do is make love to you." she began singing "All I want to do is eat Chorizo Stew."

"When we objected, she just went crazy on us." a witness said.

Sources say it all stems from one night Brigade was stranded and alone waiting for the band to show up. It was a rainy night and she saw a diner in the distance. At first, when asked to order she wanted nothing at all but then saw someone eating the stew. She said she didn't want to need it but after seeing others with it, she had to have it. She's been singing about it ever since.

Other band members called her heartless saying they never wanted to work with her again. They also stated if looks could kill, the charges against all of them would be significantly greater.

The diner had no comment stating that their recipe was a secret and they continue to kick it out every day. If someone's a fanatic about it, then all the better.

-Update- A reader sent us the recipe after meeting the chef, or a talk dark stranger, as she referred to him. When told how she wanted his recipe so bad, he said how could he refuse and gave in. He said the recipe screamed "Make me" so he decided to comply.

Chicken Chorizo Stew

This stew is rich and hearty with little chunks of chorizo mingling with the chicken and other veggies. The dark meat of the chicken holds up well and doesn't dry out, but if you prefer breasts, by all means, add them. The turnips lend their hand not only absorbing the great flavor but lending a bit of twang on their own. Serve this with dumplings or straight up 'as is'. Like every stew, a nice crusty warm loaf of bread is always welcome to soak up anything your spoon misses.

The nice thing about a stew is you can use whatever veggies you happen to have on hand. Feel free to add or leave out whatever veggies you want. Make it your own.

2 large Carrots, peeled and sliced

2 small Turnips, peeled and chopped into cubes

2 small Yukon Gold Potatoes, chopped into cubes

1 Onion, chopped

2 cloves Garlic, minced

2 Hungarian Hot Peppers, seeded and chopped

5 oz Spanish Chorizo,

1 lb Chicken Thighs

1 lb Chicken Drumsticks

3 tbsp. Flour

3/4 cup dry White Wine, such as Chardonnay

1 quart Low Sodium Chicken Broth

1 tsp Cumin

1 tsp Paprika

1 cup Fresh Green Beans, chopped into bite sized pieces

1/4 cup Flat Italian Parsley, chopped

Start by preparing all of your veggies, washing, peeling, chopping....

With a dutch oven or 5 quart pot, turn the burner to medium.
Cook the chorizo about 5 minutes and remove, setting aside on a paper towel.

Pat the chicken pieces down with a paper towel and sprinkle a little salt and pepper over them.

Add the chicken to the chorizo grease and brown.
Drain all but about 3 tablespoons of the grease out of the pot.

Add the onions and garlic. Cook for a bout 5 minutes or so, until the onions just start to soften.

Sprinkle the 3 tablespoons of flour over the grease, making sure the flour absorbs most if not all of the grease.
Let the flour cook, stirring the onions and turning the chicken for a couple of minutes. This lets the flour hold on to the grease, creates a roux and cooks out the flour taste.

Add the wine and scrape up any brown pieces at the bottom.
Let cook about 4-5 minutes, until the alcohol cooks out and the liquid begins to thicken.

Add the carrots, turnips and potatoes.
Add the chicken broth, about 1 quart. Make sure the liquid is almost covering the veggies, but sits a hair below them.

Add the cumin and paprika. Stir.

Cover and let simmer about 30 minutes.
Remove the chicken and set aside.
Add the green beans and let simmer uncovered another 15 minutes.
While stew is simmering, remove the meat from the chicken. Add the meat back to the stew.