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Chicken and chorizo casserole

  


Method 1

Ingredients

2 tbsp vegetable oil

500g/1lb 2oz chicken thighs

1 onion, sliced

1 garlic clove, sliced

2 carrots, chopped

1 celery stalk, chopped

1 red chilli, deseeded and chopped

splash red wine

275g/9½oz chorizo, chopped

100ml/3½fl oz dry sherry

1 x 400g/14oz can chopped tomatoes

200ml/7fl oz chicken stock

1 x 400g/14oz can chickpeas, rinsed and drained

salt and freshly ground black pepper

handful chopped fresh parsley

crusty bread, to serve

Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, 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, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.

In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.

Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.

Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.

Sprinkle with chopped parsley and serve with crusty bread.

Recipe tips

This chicken and chorizo stew freezes brilliantly for up to a month.

if you don't have sherry, you can use white wine.



Method 2

Ingredients (serves 4)

2 tbsp olive oil

6 boneless, skinless chicken thighs (or breasts, chopped into chunks)

150g (5 oz) chorizo sausage, sliced (use Spanish cured chorizo or cooking chorizo)

1 large onion, finely sliced

2 garlic cloves, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 can (400g) chopped tomatoes

1 tbsp tomato purée

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili flakes (optional for heat)

300ml (1 1/4 cups) chicken stock

1 tsp dried oregano

Salt and pepper, to taste

Fresh parsley or coriander, chopped (for garnish)

Cooked rice, crusty bread, or mashed potatoes, to serve

Instructions

Sear the Chicken:

Heat 1 tbsp olive oil in a large casserole or deep skillet over medium-high heat.

Brown the chicken on both sides for 3–4 minutes until golden. Remove and set aside.

Cook the Chorizo:

In the same pan, add the chorizo. Fry for 2–3 minutes until it releases its oils and crisps up.

Remove and set aside with the chicken.

Sauté the Veggies:

Add remaining oil if needed. Cook onion, garlic, and peppers for 5–7 minutes until softened.

Add Spices & Tomatoes:

Stir in paprika, cumin, chili flakes, and tomato purée. Cook for 1 minute.

Add the chopped tomatoes and chicken stock. Stir in oregano and season.

Combine and Simmer:

Return the chicken and chorizo to the pan. Stir, bring to a boil, then reduce heat.

Simmer gently for 25–30 minutes, uncovered, until the sauce thickens and the chicken is cooked through.

Finish and Serve:

Taste and adjust seasoning.

Garnish with fresh parsley and serve with rice, bread, or mash.



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