Chorizo, Chicken And Chickpea Casserole
This hearty chicken and chorizo stew is bursting with flavor and vibrant colors. Tender chicken thighs are cooked with aromatic vegetables, spicy chorizo, and chickpeas in a rich and savory tomato-based sauce. Served with a sprinkle of fresh parsley and crusty bread, this dish is sure to warm both your heart and your belly.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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