ONE POT SPANISH CHICKEN & CHORIZO STEW (SUGAR FREE)

ONE POT SPANISH CHICKEN & CHORIZO STEW (SUGAR FREE)

Hit the spot with this Spanish style rustic stew. Made with free range chicken and  chorizo to give this dish its distinctive flavour and rich colour. Packed with veggies and served with light fluffy couscous. Bring it on!

30 Minutes. Sugar Free. Dairy Free.

Serves 2.

Ingredients 
350g free range skinless chicken thighs
1 chorizo
1 red onion
1 red pepper
1 clove of garlic
1 natural chicken stock cube
400g tin chopped tomatoes
400g tin chick peas
3/4 cup couscous

spice mix:
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano

Prepare chicken, chorizo & veg
Cut the chicken into bite sized pieces. Slice the chorizo into 5cm rounds. Finely chop onion and garlic. Slice capsicum into thin strips and add the stock cube to 3/4 cup of hot tap water. Stir until it dissolves.

Cook stew
In a large pan or pot with a lid, add enough olive oil to cover the base. On a medium heat, sauté the chorizo until browned. Add onions, capsicum, spice mix and garlic. Cook for a further 2 minutes until soft. Add the chicken and cook until lightly browned. Then add the stock, chickpeas and tinned tomatoes. Season with salt and pepper. Place on a high heat, stir and bring to the boil. Cover and reduce heat to a simmer to cook for 10 minutes, stirring occasionally keeping the lid on. Remove the lid and continue cooking on simmer for 10 more minutes, until the sauce thickens. 

Prepare couscous
While the stew is simmering, prepare the couscous. Using your kettle, boil water. Place couscous in heatproof bowl and cover with boiling water ensuring just over 1cm of coverage over the couscous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork.

To serve
Place couscous on plates and ladle over the rustic Spanish style stew.

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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November 03, 2015 by Timothy Ryder
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