- 1 tbsp olive oil
- 100g chorizo, chopped
- 2 free-range chicken breasts, trimmed and cut into 2cm pieces
- 1 small onion, sliced
- 1 garlic clove, sliced
- 2 carrots, peeled and chopped
- 1 celery stalk, peeled and chopped
- 1 red chilli, deseeded and chopped
- 80ml red wine
- 5 ripe tomatoes, roughly chopped, or 1 x 400g tin chopped tomatoes
- 150ml chicken stock
- 1 x 400g can chickpeas, drained and rinsed
- salt and freshly cracked black pepper
- TO SERVE:
- fresh flat leaf parsley, chopped
- crusty bread
The weather's been good for nearly a week now, and we've lost the run of ourselves when it comes to light summer salads. This is such wholesome and satisfying dish to whip together, and it's one that conveniently uses mostly store-cupboard ingredients. It’s so, so tasty – and perfect if you need to rustle up something quickly.
Prep: 10 minutes :: Cook: 30 minutes :: Serves: 4
Place a heavy-bottomed pot over a medium heat and fry off the chorizo in a glug of olive oil for two to three minutes, until crispy.
Add the chicken pieces and fry, turning frequently, until lightly browned all over. Add a little more oil to the pan if needed, and then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Season with salt and pepper.
Add the red wine and simmer until the liquid is reduced by half.
Add the tomatoes to the pan and bring to the boil. Cook for five minutes, and then add the stock and bring back to the boil.
Add the chickpeas and simmer for 20–25 minutes, or until the chicken is cooked through. Season to taste with freshly cracked black pepper and salt.
Sprinkle with chopped parsley and serve with crusty bread. Yum.