Spicy chicken and chorizo stew

I like to plan my meals for the week because I hate letting things go to waste.  I like making sure that I use everything that I buy.

This happened all the time pre-bubs, but now, not so much.  As I’m sure most of you know, now with the little one, trips to the supermarket can be equally good (bubs is sleeping or quiet so you can shop at a leisurely pace) or bad (bubs is getting hungry or tired so get in and out as quickly as possible).  Meal planning goes a bit by the wayside as sometimes trips to the supermarket are unplanned moments, making the most of an unexpected opportunity.

This meal came out of one of those ‘what do I have left in the fridge and pantry?’ moments.  It turned out better than I expected and was tasty and hearty.  Despite the fact that it’s autumn, it’s still pretty warm here in Auckland so this might be a better dish for when the weather gets a bit colder.

I served it on polenta but it would be great with rice, pasta, couscous or bread.  If you don’t like too much spice, reduce the amount of chilli flakes.  You could also use more spinach than I did – I just used the sad looking remains I had in the fridge.

 

Spicy chicken and chorizo stew

 

Spicy chicken and chorizo stew

 

Ingredients

2 tbsp olive oil

2 shallots (or half a red onion), finely chopped

1 tsp crushed garlic

3-4 skinless and boneless chicken thighs, diced

2 chorizo sausages, sliced

1 red capsicum

1 x 390g can of butter beans, drained

1 x 400g can of chopped tomatoes

1 C chicken stock

1 tsp smoked paprika

1 tsp dried chilli flakes

2 bay leaves

2 handfuls of baby spinach leaves

1 handful of green olives

 

Method

In a big pan or dutch oven, heat up the olive oil over medium-high heat.  Add the shallots and garlic, fry gently until softened, then add the chorizo.  Once the chorizo has browned, add the chicken and cook for another 3-5 minutes.  Then add the capsicum, chilli flakes and paprika and fry for another 2 minutes.

Add the chicken stock, canned tomatoes, butter beans, olives and bay leaves.  Stir it all together and allow it to simmer for another 15-20 minutes or until the sauce has thickened to a consistency you like.  Season to taste.

Turn the heat off and stir through the spinach leaves until wilted.  Serve hot.

 

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4 thoughts on “Spicy chicken and chorizo stew

  1. Pingback: Chicken and Chorizo Stew – Marie, Let's Eat!

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