Chicken & Chorizo Stew

From starting to serving: 30 minutes. Active Time: 20 minutes.

Serves 4.

How the chefs explain it:

Render the chorizo, brown the chicken in seasoned oil, soften mirepoix. Simmer meats with aromats and stock, add kale and beans to soften then serve.


 

 

  1. Cut the chorizo into 1cm thick ‘coins’.
  2. Add oil to a large, deep pan over medium heat, add chorizo and fry gently until lightly browned.
  3. Remove from the pan with tongs, leaving the flavoured oil.
  4. Turn the heat up to high, fry chicken thighs until well browned on both sides, then remove from the pan, still leaving the oil in the pan.
  5. Return the heat to medium, add onions, celery and carrot and stir while cooking till translucent, not browned.
  6. Add the chorizo, chicken, bay leaves, thyme, stock, salt & pepper. Bring to the boil then simmer for 10 minutes.
  7. Add the kale, chickpeas and cannellini beans and simmer for another 5 minutes, or until the kale is tender.

 

Latest Articles