Mexican Chicken + Chorizo Stew
Serves 4
Easy
Prep:
Cook:
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
Method
step 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.step 2
Add the Chopped Chicken, when browned add the Chipotle paste and allow to bind to the meat.step 3
Then add the chopped tomatoes and simmer for 20 minutes - the add the chopped coriander before serving.step 4
Serve in a bowl with pasta and a hot roll.
