CHICKEN, CHORIZO & CHICKPEA STEW
Easy hearty stew full of flavour, perfect for an autumnal / winters evening. Made with simple/reusable ingredients that many would have in their own home. This is a simplified alternative on a meal I had in Cornwall combined with aspects of a recipe by Simon Rimmer.
Provided by LOCSligo
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat olive oil in a large pan. Add the chicken and fry until lightly browned all over. Remove from the pan and keep warm.
- Add a little more oil to the pan, then add the onion, garlic, carrots, chilli and cook until onions are soft
- In another pan fry the chorizo on a low-medium heat, until just cooked through
- Add the Passata to the pan with the vegetables and bring to a light bubble. Add the stock and bring back to a simmer
- Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through
- Throw in the coriander, give a qood stir and allow sit for 1 minute. Season to taste and serve!
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