This dish is a favourite in my house. If there's any around we'll have it with homemade brown bread; otherwise any kind of delicious, crusty, fresh bread works just as well.
Chicken and chorizo stew
Ingredients
Chickpeas (whatever size tin you fancy)
A dash of oil
Chicken fillets, roughly cubed (I usually use two, but throw in more by all means)
Chorizo, sliced (I think the original recipe calls for 125g, but just use up the whole thing to avoid waste)
3 garlic cloves, chopped or crushed
1 onion, chopped
2 teaspoons ground coriander
100ml sherry
1 tin of tomatoes
200ml chicken stock
Salt/pepper
Method
Boil a kettle. Heat the oil in a pan. While that’s heating you can chop the onion and garlic, cube the chicken and slice the chorizo. Once the kettle is boiled add 200ml of hot water to half a chicken stock cube, and stir it whenever you think of it.
Fry the chicken, then put it to one side.
Fry the chorizo on a low to medium heat, making sure not to burn it.
Add the onion, garlic and coriander to the chorizo and fry for a few minutes. Add the sherry to the pan, turn up the heat and let it bubble for a minute or so.
Add the tomatoes and stock to the pan, and bring the mixture to the boil.
Add the chicken and chickpeas, and simmer for about 20 minutes or so.
During that 20 minutes you can set the table.
Season and serve.
Worth noting: This dish is also great for making ahead and freezing once it's fully cooled.
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