This is a recipe that I’ve totally made up myself and tend to change on a regular basis depending on what ingredients we have at the time! For example, the chickpeas I’ve listed below can be swapped for butter beans, kidney beans or cannellini beans depending on your preference or what’s left in your cupboard!! Any leftover sauce is also really good the next day over pasta, so I’ve listed the amount it makes as for 3 to 4 people because I always make enough for lunch the next day.
Chicken & Chorizo Stew
Ingredients
- 2 whole chicken legs thigh and drumstick, skin still on
- 1 onion
- 1 stick of celery
- 1 carrot
- 1 deseeded red chilli
- 225 g chorizo
- 50 ml sherry/cooking wine/red wine
- 3 garlic cloves
- 400 g tinned tomatoes chopped
- 200 ml chicken stock
- 400 g tin of chickpeas
- optional: 1 red pepper/jarred red peppers
- fresh rosemary/thyme
Instructions
- Leaving the skin on the chicken legs, season them with salt and pepper and rub olive oil into the skin. Fry over a medium/high heat until golden brown and almost cooked through, then remove from pan and set aside. (If your chicken legs are whole, you can split them into thigh and drumstick to make them easier to cook).
- Chop the onion, celery, carrot and chilli into small pieces (use a food processor if you're short on time!), then fry in the same pan over a medium heat until soft and starting to turn golden.
- While you're frying the veg mixture above, cut your chorizo into chunks (remove the papery skin if your chorizo has this!), then add it to a small pan over a fairly high heat. The chorizo will secrete its own fat so there's no need to add oil. Fry until beginning to crisp, then remove from the heat and add the sherry/cooking wine/red wine. It will hiss!! After around 30 seconds add your chopped garlic to the pan while still off the heat, it should be cool enough that the garlic doesn't burn. Then set this pan aside for now.
- To the veg mixture, add the tinned tomatoes and the chicken stock (you can also add a squeeze of tomato puree/concentrate if you have some!), then add the chicken legs and chorizo mixture back to the pan and stir. (If you want to add peppers, cut into slices and add now). Then add your tin of chickpeas. Leave to cook for around 40 minutes over a low/medium heat, stirring every so often and checking it's not sticking.
- After around 40 minutes, take out your thickest piece of chicken and check to see that it's cooked through (cut it open and have a look!). If it's ready, sprinkle your fresh rosemary/thyme (whichever you prefer) over, and serve!
Right guys, now the sad news: my camera is going to be sent away to be fixed =( I’m worried in case I have to pay because we can’t find the receipt for it, but we have a bank statement proving we bought it and I have all the warranty documents that came with it, so I hope it’s ok!! Unfortunately I’m either not going to be able to take outfit photos for a while, or I’ll have to use an old camera that’s not a DSLR =S I’m so used to using mine now, I can tell I’m not going to like it. I’ve tried to take outfit photos today and yesterday, but yesterday it just wouldn’t take them and today every photo was a different colour!! One was black and white, one purple, one orange etc…a bit useless really =( So hopefully it’ll be back and fixed soon.
This looks and sounds delicious!!
Bummer about your camera! I hope things get sorted out and it can be repaired without you having to pay for it.