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Member recipe

Mexican Chicken + Chorizo Stew

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Prep: 15 minutes Cook: 30 minutes

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Serves 4

A Mexican Spicey midweek meal. Service with Pasta and a Hot bread roll.

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  • 1 x 400 g tin of chopped tomatos
  • 1 x Onion (Chopped)
  • 1 x Small Garlic Clove (Chopped)
  • 2 X Large Chicken Breast (500g)
  • 2 x Small Chorizo
  • 1 x Teaspoon Chipotle paste
  • handful of fresh chopped coriander
  • 1 teaspoon of dark brown sugar.


  1. Chop the onions and gentle soften in a frying pan with the garlic. Add the chopped Chorizo and allow to cook until the juice runs out.

  2. Add the Chopped Chicken, when browned add the Chipotle paste and allow to bind to the meat.

  3. Then add the chopped tomatoes and simmer for 20 minutes - the add the chopped coriander before serving.

  4. Serve in a bowl with pasta and a hot roll.

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