Simple Chicken And Chorizo Stew

1. 1

   First step is to prepare the leek, onion, garlic, chorizo and potatoes.

2. 2

   Peel and cut potatoes into quarters and leave in some water, then chop the onion, leek, garlic and chorizo into slices and leave to the side.

3. 3

   Using a casserole dish fill with about a centimetre of oil and heat.

4. 4

   Once the oil is heated add the chicken thighs and cook for about 6 mins turning them in between.

5. 5

   Remove the chicken thighs and keep to the side for later.

6. 6

   Now add the onion, leek, garlic and chorizo slices (you may want to crush the garlic slices with a spoon to release flavour) and cook until the contents is slightly browned meanwhile use this time to boil some water, add the stock cubes to a measuring jug and fill to 600ml with water.

7. 7

   Once browned add the tin off chopped tomatoes and stock to the casserole dish, now add the potatoes and chicken thighs to the dish and cook for 20 mins.

8. 8

   After twenty minutes wash and add the tin of red kidney beans and cook for a further 20 mins then serve.

* Per serving · 4 servings · Values may vary.

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