Spicy Chicken & Chorizo Stew is a simple throw it all together dish that only took about 15 minutes to cook. Just enough time to boil the kettle and cook some rice to serve with it ! It tasted great, used up loads of odds and ends and (shhhh ... !) got the kids eating loads of vegetables. Win-win !
Spicy Chicken & Chorizo Stew
ingredients
glug of olive oil
2 or 3 chicken breast fillets (or leftover roast chicken)
salt, pepper
smoked paprika
1/2 a chorizo
1 clove of garlic
1 onion
1/2 a red pepper
4 mushrooms
tin of chopped tomatoes
Heat the oil in a large frying pan and gently fry the chopped chicken breast. (This would also be a great way of using up leftovers from a roast chicken or even the turkey at Christmas time. Nothing like planning ahead !) Season with salt, pepper and, if using, some smoked paprika. Feel free to add some chilli if you want extra heat. When it's completely cooked through - in other words, when it's white all over and starting to take on some colour - transfer to a large plate.
Add a little oil, if necessary. Gently fry the chopped garlic, onion, peppers and mushrooms until cooked through. Transfer to the dish with the chicken.
Finish off by heating up the chorizo until it starts to release oil and take on some colour. Add to the chicken/vegetables.
Put everything back in the pan and add a tin of chopped tomatoes. Heat through until it's all piping hot. You might want to put some rice on to cook during this time.
Give it a taste and adjust the seasoning, if necessary, then you're ready to plate up ! I served it with rice, but this would also be great in wraps, with boiled potatoes, mash or even pasta. I think this may well end up as a new family favourite !
This is great for using up leftover roast chicken and clearing out the veg box of the fridge, so I'm adding it to the #KitchenClearout linky.
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