Chicken Chickpea and Chorizo Stew
Ingredients
- 600g boneless, skinless chicken thighs cut into large bite sized pieces
- 2 tbsp olive oil
- 1 large red onion finely chopped
- 3 cloves garlic finely chopped
- 1 red bell pepper diced
- 300g chorizo sausage - skin removed and sliced 1.5cm pieces cut on an angle
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 2 x 400g tin chickpeas - drained
- 2 x 400g tin chopped tomatoes
- 300ml chicken stock
- Handful fresh parsley finely chopped
- Handful fresh basil chopped
- Salt and black pepper
Preparation
In a large pan, heat oil to a medium high heat on the hob, stir in the chicken and seal the flesh for approximately 4 minutes, remove with a slotted spoon and set aside for later
Add the chopped onions to the pan and sauté until translucent, then stir in the garlic, red pepper and a good pinch of salt, sauté for a few more minutes before stirring in the chorizo
Sauté the chorizo for approximately five minutes before adding the paprika, stir continuously for a couple of minutes, then stir in the chickpeas, chopped tomatoes, tomato purée and stock
Cover and simmer on low for 30 minutes, stirring every ten minutes or so, stir in the chicken and leave uncovered and cook on a low simmer for 15 minutes
Stir in the chopped parsley and basil, simmer for a final couple of minutes and season to taste, cover and remove from the heat, then leave to rest for five minutes before serving
