Chicken and Chorizo Stew
This fantastic meal, made in one pot, is quick to prepare and full of taste. The slight spiciness of the chorizo really complements the chicken, and the addition of Knorr Stock helps to intensify all those lovely flavours as they cook together.
- Recipe serves4
- Preparation Time10 min
- Cooking Time60 min
Ingredients
- 110g Spanish chorizo
- 1 onion, diced
- 1 red chilli, de-seeded and finely chopped (optional)
- 4 cloves garlic, chopped
- 1tbsp dried Italian herbs
- 400g diced chicken breast
- 410g can chickpeas
- 400g can chopped tomatoes
- 100ml water
- 1 Knorr Chicken Stock Pot
- Rosemary to garnish
Method
- Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4. Fry the chorizo over a low heat until the oil is released. Add the onions and fry for 2–3 minutes until they begin to soften. Stir in the chilli, garlic and Italian herbs.
- Add the chicken and fry until it has started to brown all over.
- Drain and rinse the chickpeas. Add them with the tomatoes, water, and the Knorr Chicken Stock Pot, and bring to the boil. Transfer to the oven and bake for 30–35 minutes, checking to see that the chicken is cooked.
- Serve with mashed potatoes, rice or crusty bread, garnished with a sprig of rosemary.
