• 500g Chicken, chopped
  • 300g Chorizo, chopped
  • 1 Tbsp Olive oil
  • 2 Garlic cloves, sliced
  • 2 carrots, chopped
  • 1 Onion, sliced
  • 1 Pepper, sliced
  • 2 Red Chillies
  • 100ml Red Wine
  • Tbsp Tomato Puree
  • Tbsp Worcester Sauce
  • Tsp smoked Paprika
  • Tsp Cayenne pepper
  • Tsp Oregano
  • 2 Bay leaves
  • 400g tin chopped Tomatoes
  • 200ml Chicken stock
  • 400g tin Chickpeas
  • Salt & Pepper


  • STEP 1
    Heat the Olive oil in a Large frying pan. Add the chicken and fry, turning frequently, until browned all over (approx 10 - 12 minutes). Remove from the pan and place in a large casserole dish.
  • STEP 2
    Keep the Frying pan on the heat and add the Chorizo. Fry the Chorizo until browned on the outside, (approx. 5 minutes) then add it to the casserole dish with the Chicken.
  • STEP 3
    Put the casserole dish on a medium heat, add the onion, garlic, carrots, chillies and pepper and cook for 5 - 6 minutes, stirring occasionally.
  • STEP 4
    Now add the Paprika, Cayenne, Oregano, Worcester sauce, Tomato purée, stir and cook for 2 minutes. Then add the red Wine, turn the heat down and simmer until the liquid has reduced by half.
  • STEP 5
    Add the Bay leaves and Tomatoes, turn the heat up slightly and cook for 5 minutes, stirring frequently. Then add the Chicken stock and cook for a further 5 minutes, stirring frequently.
  • STEP 6
    Finally add the chickpeas, and salt and pepper to taste. Once the seasoning is right turn the heat down and leave to simmer with a lid on for 20 - 25 minutes. Serve with basmati Rice

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