Sunday , March 29 2020
Chicken and Chorizo Stew 1

Chicken and Chorizo Stew

Reader Recipe submitted by Paul Dearmer, Cringleford

Recipe published in Feast, Issue 5 – May 2016 

Serves Four

INGREDIENTS

1tbsp of olive oil
100g of chopped pancetta or smoked bacon
500g of chopped chicken breast
1 finely chopped onion
1 chopped red or green pepper
1 tin of butter beans

250g of chopped/sliced chorizo
1tsp of smoked paprika
2 cloves of chopped garlic
1 medium diced potato
½ glass of red wine
salt and pepper to taste

Method
Brown the chicken and bacon in the oil and remove from the pan. Gently fry the onion in the same pan until translucent. Add the pepper, chorizo and garlic, frying gently for 2 or 3 minutes. Add the paprika, tomatoes and red wine. Slowly bring to the boil then add the potatoes and return the chicken and bacon to the pan, continue to simmer gently for about 20 minutes or until the potatoes are soft and meat is cooked through. Finally add the butter beans and cook for a further 5 minutes. Serve with crusty bread and/or rice

 

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