Lees Chicken And Chorizo Stew Food

CHORIZO STEW

Steps:

• Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
• Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
• Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
• Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
• Season to taste.
• Ladle into bowls and top with the spring onion.

CHICKEN AND CHORIZO STEW

Steps:

• Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
• Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
• Once chicken is cool enough to handle, shred into bite sized pieces.
• In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
• Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
• Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
• Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
• Add the shredded chicken, cook until it is heated through.
• Remove from the heat, and stir in the vinegar.
• Ladle into serving bowls, topping with chopped parsley to garnish.

CHICKEN WITH CHORIZO & LEEKS

Steps:

• On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
• Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.
• Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
• Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.