Chicken and Chorizo Stew
Chicken and Chorizo Stew is a hearty and comforting meal with a subtle smoky flavour. This easy dish will warm up winter meal times!
Servings: 4 servings
Calories: 422kcal
Equipment
- Large pan or casserole dish with a lid.
Ingredients
- 120 grams Cooking Chorizo sliced
- 300 grams Chicken thighs
- 2 peppers sliced
- 1 onion diced
- 2 cloves garlic diced
- 1 400g tin cannellini beans drained and rinsed
- 1 400g tin chopped tomatoes
- 250 ml Chicken stock from 1 cube
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1.5 tsp oregano
- 1 tbsp olive or vegetable oil
Instructions
- Heat the oil in a large pan or flameproof casserole dish over medium heat.
- Add the chicken things and brown on both sides then remove from the pan and set aside. They don’t need to be cooked fully.
- Add chorizo to the pan and cook for 5 minutes to release the oil. (You can reduce this to 2 minutes if using cured chorizo).
- Add the onion and cook for 5 more minutes to soften.
- Add the garlic and peppers for 2-3 mins then stir in the paprika, oregano and tomato paste plus a generous pinch of salt and pepper.
- Add the chicken back to the pan and pour over the tomatoes and chicken stock.
- Bring to a boil then pop the lid on, turn the heat right down and simmer for 35-40 minutes.
- Use two forks to roughly shred the chicken thighs in the sauce - they should fall apart easily.
- Stir in the beans and cook for 5-10 minutes with the lid off until warmed through.
- Serve with rice, pasta or crusty bread and a big green salad.
Notes
Make this stew with leftover cooked chicken or turkey - omit the chicken thighs and stir in 200g cooked shredded chicken or turkey with the beans.
Nutrition
Calories: 422kcal | Carbohydrates: 28g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 899mg | Potassium: 613mg | Fiber: 8g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 60mg | Calcium: 126mg | Iron: 5mg