Chicken and Chorizo Stew
Stews are very forgiving as long as you have chorizo in them and perfect for a cold winter.I usually make a pretty big batch as it goes quickly so half the ingredients if you need to.There are a lot of ingredients but the recipe is actually pretty simple.
Ingredients
- 4 breasts chicken butterflied
- 2-3 medium brown onions roughly chopped
- 6-8 cloves garlic finely chopped
- 200 grams chorizo thickly sliced
- 3 cans chopped tomatoes
- 4 medium potatoes chopped in small pieces
- 2 bell peppers whatever colour you prefer
- 2 cans kidney beans
- 2 cans sweetcorn
- 2 tsp salt
- 1 tsp black pepper
- 3 tsp paprika powder
- 3 tsp coriander powder
- 2 tsp cumin powder
Instructions
- First of all we're going to season and pan fry the chicken breasts on medium / high heat.
- Don't worry about cooking it all the way through we just want to seal it from the outside.
- Now chop the fried chicken into cubes and leave to the side for later.
- Get the biggest pot you have and put it on medium heat. Heat some oil and throw in the chorizo. You don't need much oil as the chorizo will also release fat.
- Once the chorizo starts to brown and has release some fat throw in the onions and garlic. Cook for around 5 minutes or until the onions are sautéed and translucent.
- Now throw in the chopped chicken and combine for a few minutes.
- Next throw in the canned tomatoes. I like to put them in the food processor so I don't get bits in the stew.
- Straight after the tomatoes you want to add the spices, salt, pepper, paprika, coriander, cumin & chilli.
- Stir it all in and let that go for around 10-15 minutes. The pot should be simmering now.
- Now add whatever beans and vegetables you're using. The chopped potatoes, carrots, bell peppers, kidney beans, sweetcorn and whatever else you like.
- Throw in a cup of boiling water, lid it, turn the heat down and leave for 45 minutes.
- Return to home-made goodness and enjoy.
