Hucksters Budget Ski HolidaysHucksters Budget Ski Holidays

Chicken and Chorizo Stew

We continue our foodie blog series, this time sharing a Winter classic, Pork and Chorizo Stew (we'll be making it with Chicken this time). If you'd like to have a go at making some of our earlier dishes including Tartiflette or your very own Vin Chaud do take a look at these blogs. Go one step further and incorporate these into your very own French themed party - we show you how to throw a fantastically French inspired party here.

In the meantime, shake up your weekly menu with some new dishes. We know how old habits stick, so why not have a go at recreating this classic dish in the comfort of your own home. Bon appétit!

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

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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.

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M.H.

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