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Monday, April 27, 2020

Chicken, Chorizo and Chickpea Stew

Seasonal Recipe of the Pandemic
Shopping is not what it used to be. The mandatory mask makes my glasses fog up and I now know I have bad breath, or maybe I need to wash my camouflage mask. So why not make something new that doesn't require too many difficult-to-find ingredients (like flour)? This can be made spicy if you like by your choice of Chorizo, which seems in good supply at our local Lidl market. A bit of chopping, open a couple of cans, and let the simmer do its thing. This recipe serves 2 but doubles easily. Don't know about you, but I can't stop eating!

6 ounces Spanish chorizo
4 boneless, skinless chicken thighs, cut into cubes
1 onion, peeled and chopped
1 bell pepper, any color, diced large
2 cloves garlic, finely chopped
1 teaspoon smoked paprika
1 15-ounce can diced tomatoes
1 tablespoon tomato paste
1 15-ounce can chickpeas
1 glass white wine or dry sherry
1/2 bunch parsley or cilantro (or both!), chopped
1/4 cup chopped olives

Cut the chorizo into slices and cook gently in a medium-size pan until it renders its oil, in which you now cook the chicken cubes till they get nicely brown. Then add the onion and pepper and cook until soft. Add the garlic and paprika and stir for a minute or two, followed by the tomatoes, tomato paste, chickpeas, and wine or sherry. Simmer for 20-30 minutes then season well with salt and pepper and garnish with the parsley and/or cilantro. Serve over whatever grain you prefer/can find — we had ours over saffron rice!

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