Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships … Check This Amazing Recipe: Chicken and chorizo casserole
How to Make Chicken and chorizo casserole
less than 30 mins
30 mins to 1 hour
- 2 tbsp vegetable oil
- 500g/1lb 2oz chicken thighs
- 1 onion
- 1 garlic
- 2 carrots
- 1 celery
- 1 red chilli
- splash red wine
- 275g/9½oz chorizo
- 100ml/3½fl oz dry sherry
- 1 x 400g/14oz can chopped tomatoes
- 200ml/7fl oz chicken stock
- 1 x 400g/14oz can chickpeas
- salt and freshly ground black pepper
- handful chopped fresh parsley
- crusty bread
Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.
In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.
Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Sprinkle with chopped parsley and serve with crusty bread.