Chicken & Chorizo Stew
(serves 4)
700g chicken or pork
200g cooking chorizo
1 large diced onion
1 stick celery, diced
2 medium carrots diced
Pinch chilli flakes
2 garlic cloves, finely chopped
3 bay leaves
Sprig of thyme
1 teaspoon fennel seeds
1 tablespoon tomato purée
Chicken stock
400g tinned chopped tomatoes
400g tinned chickpeas
Chicken & Chorizo Stew
(serves 4)
700g chicken or pork
200g cooking chorizo
1 large diced onion
1 stick celery, diced
2 medium carrots diced
Pinch chilli flakes
2 garlic cloves, finely chopped
3 bay leaves
Sprig of thyme
1 teaspoon fennel seeds
1 tablespoon tomato purée
Chicken stock
400g tinned chopped tomatoes
400g tinned chickpeas
Method
Fry off the diced onion and chorizo in olive oil in a large saucepan.
Add meat and seal in the flavour, then add the vegetables.
Season with freshly ground black paper and a little salt.
Once it’s been stirred well, add all the other ingredients with enough stock to cover.
Simmer gently until cooked.
Serve with cous cous, rice, boiled potatoes or chunky bread. Enjoy!
Variations:
Use chicken instead of pork. Add butter beans, haricot beans or borlotti beans, or use them all to make it more like a cassoulet.
