Recipe of the Day
Out of context: Reply #57
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- Wolfboy4
I got this recipe from Ocado where I get my big shop from. It's perfect for mid-week as it's fairly quick (about an hour including prep) but does 4 portions and is excellent reheated a day or two later.
BATCH COOKING MOTHER FUCKERS!!!!
Chicken and chorizo stew (it's called a stew, but it's not one that needs like 3 hours at a low temp):
Ingredients
110g chorizo
1 onion , diced
1 red chilli, (you decide how you want to use it – de-seeded, a full one, just the half)
4 garlic cloves , chopped
1 tbsp dried Italian herbs
400g chicken breast , diced
410g can of chickpeas
400g chopped tomatoes
Chicken StockInstructions
Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
In a frying pan:
Fry the chorizo (cubed) over a low heat until the oil is released.
Add the onions and fry for 2–3 minutes until they begin to soften.
Stir in the chilli, garlic and Italian herbs.
Add the chicken and fry until it has started to brown all over.
Into what ever pot you'll be putting in the oven:
Drain and rinse the chickpeas. Add the tomatoes, 100ml of water and the full stock cube (or what ever type of stock you use), and bring to the boil.
Transfer everything from the chicken frying pan to the pot and put it into the oven to bake for 30–35 minutes.
Really simple, really tasty. I guess the only thing you really need to watch out for is over frying the chicken in the early stages; because if you're going to dry it out, that is when it will happen.
That's the recipe as I found it, but I added a few mushrooms as I put it in the oven. Also, I guess you could do it with chicken on the bone, but I don't know how that effects the timings.