Lee'S Chicken And Chorizo Stew

1. 1

   Slice the chorizo into 5 mm slices, heat some olive oil in a metal casserole or chefs pan and add the chorizo and fry gently for 4 minutes, turning occasionally until the oil has an orange colour from the chorizo.

2. 2

   While the chorizo is cooking cut the chicken into 2cm chunks, remove the chorizo from the pan and set aside add the chicken to the now well flavoured oil and brown, this will take 5 to 6 minutes, remove from the pan.

3. 3

   Chop the the onion and celery finely and add to the pan and soften, add the garlic sliced thinly, adding some salt will ensure the onion does not brown.

4. 4

   Add the passata and chopped tomatoes to the onion, celery and garlic and bring to the simmer.

5. 5

   Add the chicken and chorizo to the tomato mixture and crumble in the dried chilli.

6. 6

   cook at a simmer for at least 45 minutes stirring occasionally.

7. 7

   Season to taste and serve with warm bread.

* Per serving · 4 servings · Values may vary.