Editing…

or Cancel

Welcome, food lover!

Forkd.com is the easiest way for you to save your recipes online and share them with the world!
If you sign up you'll be able to bookmark this recipe, rate it, comment on it or even change it.

x

Chicken and chorizo stew

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
15m 30m 2-Pretty easy 111
Not tried yet
0
1263
Added by Hawthorne on 15 April 2009
clearhearts forked this on 25 May 2009 (3 descendants)

Description (Some HTML is OK)

This is a light, Mediterranean-inspired stew. It goes beautifully with cous cous, or the bulgar wheat pilaf that I've posted here already. The recipe can be made up to two days ahead, chilled, and then reheated. It doesn't, however, freeze well.

You could also add a drained can of chickpeas to stretch this to 6 servings rather than 4 - just add them about 5 minutes before it's ready to heat through.

Just to note that there is no seasoning mentioned in the recipe - to my taste the chorizo and stock add enough - so I haven't forgotten it!


Ingredients

Makes 4 servings

  • 150g chorizo sausage (the dried chorizo that resembles salami in consistency)
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 3 sweet peppers, seeded and sliced
  • 2 large loves garlic, finely chopped
  • 4 boneless, skinless chicken thighs, cubed
  • 1 can (400g) chopped tomatoes
  • 250ml chicken stock
  • 1 tbsp harissa (optional)

Preparation (Some HTML is OK)

Peel the chorizo and slice it into 3mm rounds. Over a really, really gentle heat, cook the chorizo rounds in the olive oil so that some of the fat renders and colours the oil a beautiful orange. Remove the chorizo from the pan and set aside - leave the oil in the pan.

Raise the heat to medium-high, and sauté the onions and peppers in the chorizo oil until they soften, then add the garlic and chicken and cook for a minute more.

Add the chopped tomatoes and the chicken stock, cover, and simmer for 15 minutes. Add the harissa if you are using it, and reduce, uncovered, over a high heat if necessary to thicken the sauce.

Serve.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

Editing…

or Cancel

Comments (0)



Back to top


Tags [?]

or Cancel

Double click words or drag-select to add tags.

Close

Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by Hawthorne (0)