Easy hearty stew full of flavour, perfect for an autumnal / winters evening. Made with simple/reusable ingredients that many would have in their own home. This is a simplified alternative on a meal I had in Cornwall combined with aspects of a recipe by Simon Rimmer.
2 Chicken Breast (medium) - cubed
1 onion, sliced fine
3 garlic clove, Minced
2 carrots, chopped fine
½ tea spoon, chilli flakes
150g~ chorizo, slice length ways then chopped
250g sieved Passata
400~ml vegetable stock
1 x 400gcan chickpeas, rinsed and drained
salt and freshly ground black pepper
¾ Teaspoon of dried coriander
crusty bread, to serve
Heat olive oil in a large pan. Add the chicken and fry 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, chilli and cook until onions are soft
In another pan fry the chorizo on a low-medium heat, until just cooked through
Add the Passata to the pan with the vegetables and bring to a light bubble. Add the stock and bring back to a simmer
Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through
Throw in the coriander, give a qood stir and allow sit for 1 minute. Season to taste and serve!