This one pot chicken and chorizo stew is a true winner winner one pot chicken dinner.
So a few months ago, I decided to order my shopping online with Ocado – for my friends outside of the UK, it’s an online supermarket selling it’s own brand products and those from Marks and Spencer.
It’s not that we don’t have a great range of supermarkets here in Stamford, we do… But we found that we were going to 2 or 3 different supermarkets for our weekly shop each week and it was just such a chore!
A few of our friends had Ocado deliveries and raved about the quality and service so I bit the bullet and signed myself up with a most enticing welcome offer, I must say. Along with my first delivery, I got a recipe card with this recipe and I knew it would be a keeper.
We tried it, we loved it and it’s been a pretty regular feature on our meal plan ever since. Not only is the prep minimal, the dish is cooked in one (ovenproof) pan and most of the ingredients apart from the meat can be found in the pantry.
I think the real magic of this dish is that the onions and garlic are cooked in the fat from the chorizo and despite having no added spices or herbs (apart from the parsley garnish,) it’s just so full of flavour. We always serve it with some crusty bread on the side because those juices were made to be mopped up!
As this dish transfers from the hob to the oven and it’s easiest if you have a large ovenproof pan but if not, it’s no drama, my llama! Just transfer the stew from the frying pan to an ovenproof dish when it’s ready to go in the oven.
It’s such an unassuming and humble dish but it’s a moreish midweek meal and requires little time, effort and most importantly, washing up (the latter being my nemesis!)
I don’t want to be pushy but you really need to try this recipe!
Do you like to do your grocery shopping in store or online? What’s a winner winner one pot dinner at your place?
Serves 4
Ingredients
1 tablespoon olive oil
400g skinless, boneless chicken breast, chopped into 2-3cm pieces
200g cooking chorizo, roughly chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 x 400g can chickpeas, rinsed and drained
1 x 400g can chopped tomatoes
1 teaspoon caster sugar
300ml chicken stock
1 tablespoon flat leaf parsley, chopped
Crusty bread, to serve
How to
- Preheat oven to 200C/180C fan-forced.
- Heat the oil in an ovenproof frying pan and when hot, season the chicken with salt and on a hight heat, cook for 1-2 minutes on each side until browned all over. Transfer the browned chicken to a plate and set aside.
- Reduce the heat to medium high and add the chorizo to the pan. Cook for 4-5 minutes, stirring often until it has released it’s fat and is golden and crisp. Using a slotted spoon, transfer the chorizo to the chicken plate.
- Reduce the heat to medium and add the onion to the pan. Cook for 5-6 minutes until softened but not coloured. Add the garlic and cook for another 2-3 minutes before adding the chorizo, chopped tomatoes, sugar and stock. Bring everything to a simmer.
- Return the chicken and chorizo back to the pan, gently stir through and season. If your pan is ovenproof you can pop it straight in the oven, if not, transfer the mixture to an ovenproof dish and bake in the oven for 20-25 minutes until everything is bubbling and darker on the top.
- Remove from the oven and stand for 5 minutes. Scatter over the chopped parsley and serve with some crusty bread on the side.
