Chicken & Chorizo Stew with baked bread
What I love about this recipe is that it is really simple to follow, it doesn’t take too long to cook and you have so many options using normal store cupboard ingredients and whatever leftovers you might have!
Ingredients :
4 - 5 pieces of random chicken (breast, leg, thighs, and drumsticks are all fine)
50g Smoky paprika 50ml olive oil
Rock salt and cracked blacked pepper
3 red onions
3 - 4 cloves of garlic – crushed
500g chorizo
Few handfuls of leftover herbs
Leftover vegetables from the bottom of your fridge
75ml red wine vinegar
50g caster sugar
400g chopped tomatoes or passata
1 pint of chicken or vegetable stock, plus extra optional water
400 - 600g cooked mixed beans
100g leftover spinach or any green leaf vegetable such as rocket, watercress or pea shoots
Half a loaf of leftover bread or rolls
100ml extra virgin olive oil
Method:
Marinade the chicken with the smoky paprika, rock salt, pepper and olive oil. Seal the chicken in a hot non-stick pan until it is brown all over, sprinkle with little-chopped herbs towards the end.
Cook the chicken in the oven at 170 oC for 20 minutes. Meanwhile, dice the red onions and crush the garlic and gently sweat in the chicken pan with a little extra olive oil.
Chop the chorizo into sizeable chunks, add to the pan and cook for a few minutes. Chop all the vegetables and add them to the pan, cooking until they are halfway cooked.
Deglaze the pan with the red wine vinegar and sugar to help caramelize the vegetables and chorizo and add a little tanginess.
Add the chopped tomatoes and chicken stock and bring to a gentle simmer. Meanwhile, tear the crusty old bread into large chunks and open up the flesh with your fingers.
Drizzle with the extra virgin olive and a generous sprinkle of seasoning and cook in the oven for 10 minutes.
Add all the beans to the simmering stew and cook for a few minutes before folding in your spinach or leafy greens.
Place the chicken on top of the pan and finish for 10 minutes in the oven. Finish with the leftover chopped herbs and serve.
Enjoy with crusty bread as it is or accompany with mash, rice or any other grain.
Dear Friends, If you like this post. Kindly comment below the post and do share your response. Thanks for reading :)
What I love about this recipe is that it is really simple to follow, it doesn’t take too long to cook and you have so many options using normal store cupboard ingredients and whatever leftovers you might have!
Ingredients :
4 - 5 pieces of random chicken (breast, leg, thighs, and drumsticks are all fine)
50g Smoky paprika 50ml olive oil
Rock salt and cracked blacked pepper
3 red onions
3 - 4 cloves of garlic – crushed
500g chorizo
Few handfuls of leftover herbs
Leftover vegetables from the bottom of your fridge
75ml red wine vinegar
50g caster sugar
400g chopped tomatoes or passata
1 pint of chicken or vegetable stock, plus extra optional water
400 - 600g cooked mixed beans
100g leftover spinach or any green leaf vegetable such as rocket, watercress or pea shoots
Half a loaf of leftover bread or rolls
100ml extra virgin olive oil
Method:
Marinade the chicken with the smoky paprika, rock salt, pepper and olive oil. Seal the chicken in a hot non-stick pan until it is brown all over, sprinkle with little-chopped herbs towards the end.
Cook the chicken in the oven at 170 oC for 20 minutes. Meanwhile, dice the red onions and crush the garlic and gently sweat in the chicken pan with a little extra olive oil.
Chop the chorizo into sizeable chunks, add to the pan and cook for a few minutes. Chop all the vegetables and add them to the pan, cooking until they are halfway cooked.
Deglaze the pan with the red wine vinegar and sugar to help caramelize the vegetables and chorizo and add a little tanginess.
Add the chopped tomatoes and chicken stock and bring to a gentle simmer. Meanwhile, tear the crusty old bread into large chunks and open up the flesh with your fingers.
Drizzle with the extra virgin olive and a generous sprinkle of seasoning and cook in the oven for 10 minutes.
Add all the beans to the simmering stew and cook for a few minutes before folding in your spinach or leafy greens.
Place the chicken on top of the pan and finish for 10 minutes in the oven. Finish with the leftover chopped herbs and serve.
Enjoy with crusty bread as it is or accompany with mash, rice or any other grain.
Dear Friends, If you like this post. Kindly comment below the post and do share your response. Thanks for reading :)
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