One Pot Chicken And Chorizo Stew Food

ONE POT CHICKEN AND CHORIZO STEW

Steps:

• Heat 1 tbsp of oil in a large pot over medium-high heat and add the chorizo. Allow to cook for a few minutes before flipping, until both slides are browned. Remove the chorizo from the pan and place on a paper towel to soak up any excess oil.
• Using the same pan, add the chicken and cook each side for a few minutes until browned as well. Remove and set aside. Don't worry too much if there is a little chicken stuck to the bottom of the pan at this stage.
• Over medium heat, add the additional 1 tbsp of oil to the pan if required and sauté the onion and garlic until soft and fragrant. Add the smoked paprika, stirring until combined.
• Return the chorizo and chicken to pan and add the sweet potato, capsicum, stock and tomatoes. Stir and bring the mixture to the boil before reducing the heat to medium low. Cover and allow the stew to simmer for 20 minutes, or until the sweet potato has softened.
• Stir in the olives and taste to see if additional salt is required. Allow to cool for a few minutes before serving, sprinkled with torn fresh parsley leaves.

CHICKEN, CHORIZO & POTATO ONE POT

Steps:

• Cook the potatoes in salted water and drain.
• Heat the oil in a small frying pan and brown the seasoned chicken pieces on a medium heat until golden and crispy, about 3 minutes each side. Remove from the pan and add the chorizo sausage. Cook for several minutes until crispy, and that delicious smoky paprika flavour has been released.
• Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. You can also place the mixture in a Dutch oven or casserole dish and simmer it slowly in the oven.
• Season to taste before serving with crusty bread and perhaps some sour cream - the ideal weeknight dinner recipe!

ONE-POT CHICKEN AND CHORIZO

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
• Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
• Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
• Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
• Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
• Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

CROCK POT CHORIZO STEW

Steps:

• In the crock pot on high temperature, dissolve the bouillon in the hot water.
• Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
• Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
• Add cooked chorizo to the crock pot.
• Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
• Add salt and pepper to taste, add your favorite garnishes, and enjoy.
• Serve along with nice crusty bread or- even better- cornbread!
• Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).

ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES

Steps:

• Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
• Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
• Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.