Chicken and Chorizo Stew

• Gluten free

• Meat

  • 3 Chicken breasts or 4 chicken thighs
  • 1 thumb sized piece Picante chorizo

• Produce

  • 400 g Chickpeas
  • 2 Cooking onions
  • 2 Garlic cloves
  • 5 Potatoes, medium skin on

• Canned Goods

  • 1 Chicken stock cube

• Baking & Spices

  • 1 tsp Paprika, good quality
  • 2 Peppers
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 Chilli (dried or fresh - i leave seeds in

• Beer, Wine & Liquor

  • 1 glass Red wine

• Liquids

  • 700 ml Water

Found on lovelyappetite.com

Ingredients

• 3 chicken breasts or 4 chicken thighs
• thumb sized piece of picante chorizo
• 1 chicken stock cube
• 2 peppers (I prefer red & green)
• 1 glass red wine
• 2 cooking onions
• 700ml water
• 5 medium potatoes diced, skin on
• 2 garlic cloves crushed
• 1 teaspoon good quality paprika
• 400g chickpeas (1 tin)
• 1 chilli (dried or fresh – I leave seeds in for an extra kick)
• (optional: 2 teaspoons cornflour mixed with a splash of cold water to thicken at the end to your taste)
• salt and pepper

Directions

• Pre-heat the oven to 170C or place a large pan on a low heat with a little olive oil.
• Cut and dice the chicken, potatoes, onions, peppers, chilli and chorizo and add to the pan/dish and brown/soften for a few minutes (ignore this if cooking in the oven). Don’t be too precious with the timing as it will all come together by the end.
• Crush and add the garlic, paprika, chicken stock cube and seasoning.
• Add the tin of chickpeas.
• Add the water.
• Finally add the wine.
• Cook on low simmer on hob or 175 C in oven for 90-120 minutes.