Chicken Chorizo Potato Stew
This hearty stew is quick to prepare and is super tasty. Serve with crusty bread because you will be soaking up all of that sauce slice after slice!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Boneless Chicken Thighs (cut into bite size chunks)
- 200g/7oz Chorizo (sliced)
- 3 Cloves Garlic (crushed)
- 1 Large Red Bell Pepper (chopped into 1-inch lengths)
- 2 Tomatoes (diced)
- 3 Large Potatoes (peeled and cubed into bite size pieces)
- 1 Tbsp Cumin
- 1 Tbsp Paprika
- 2 Cups Chicken Stock
- 1 Tbsp Cornflour ((Cornstarch mixed with a little water (optional))
- Salt & Pepper
- Handful of chopped Parsley
- Crusty Bread to serve
In a large deep pan with a little olive oil and butter, brown the chicken. Remove from pan and set aside.
Add the onions, when they start to soften add the garlic and saute for just 1 minute.
Add the sliced chorizo and cook for a few minutes then add the chicken, bell pepper, tomatoes (remove any liquid), potatoes, cumin and paprika.
Once you can start smelling the spices pour in the stock. Season with salt and pepper then half cover with a lid, reduce to low heat and cook for 30 minutes or until the potatoes are cooked and the sauce has thickened (If you prefer it thicker add the cornflour mixed with water).
Stir through chopped parsley. Leave to rest for 5 minutes with lid on and serve with crusty bread.
Enjoy!