This is one of the first dishes I created myself. It’s really yummy, easy to do and you can eat it at any time of the year. The stew itself can be used with other things such as Pork tenderloin wrapped in ham, a nice piece of cod, or even on its own. It’s a yummy, rich rustic dish! This recipe serves 2 people.
- 1 x Chicken Breast
- 1 x Tin of plum tomatoes
- 1 x Red Pepper
- 1 x Tin of chick peas
- 8 x Cherry Tomatoes
- 1 x Red onion
- 6 inch Chorizo
- 1 Clove garlic
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon cumin seeds
- 100ml Red wine (optional but really yummy)
- Salt and Pepper
- Rapeseed oil (or equivalent)
Firstly- I always like to prep everything before I start cooking, you have to do it anyway so why not be ultra organised in order to make the best possible dish?
- Drain the chick peas in a sieve and rinse under a cold tap. Set aside for later
- Chop the chorizo, cherry tomatoes, Onion, Red Pepper, into roughly the same size.
- Peel the garlic, then crush or finely chop and chop the parsley
- Take a pan (a saucepan or a deep-frying pan) and put the tomatoes in and bring to the boil. When at the boil get a potato masher and carefully mash the tomatoes to a paste. Set aside.
- In a separate frying pan, put the chorizo in with a tablespoon of rapeseed oil and gently fry to let the oil come out of the chorizo. Spoon the chorizo out and put on a plate for later but leave the oil in.
- Put the pan back on the heat. Add the paprika and cumin seeds and stir for 30 seconds.
- Add the chopped ingredients (excluding the chorizo) to the pan and stir into the smokey and yummy oil, then add the drained chickpeas. Add the wine. Stir and coat the chick peas in the oil. Reduce the heat slightly to allow the peppers and onions to soften and stir for 2-3 mins.
- Add the tomatoes to the pan and the chorizo, mix thoroughly and leave on a low heat to simmer and thicken/reduce.
- Season with black pepper and salt, to your taste, but this loves black pepper.
- Take a different frying pan and put in 2 tablespoons of oil and heat. Take the chicken breast and place in the pan and season with Salt and Black pepper. Fry for 2-3 mins each side (depending on how thick it is). Place a knob of butter in the pan and let it melt and keep spooning it over the chicken to make it tender and juicy. Turn the pan off and cover the chicken with tin foil for 2-3 mins whilst still in the pan. You can if you wish place the chicken in a pre heated oven (180c) instead after the sealing stage.
I serve this in a large pasta bowl, or a soup bowl (as pictured), but a plate will suffice too!
- Spoon the stew in the bowl (or plate)
- Cut the chicken into 2cm thick slices and lay along the top of the stew (as pictured)
- Sprinkle the chopped parsley over the completed dish.
- Eat and enjoy your creation..you deserve it!
I hope that you enjoy this recipe and that the method is easy to follow. This is the first recipe I have posted on here, I will post more pictures of the method when I re cook the dish next time. Feedback welcomed.
Find this dish and similar here: Main Courses