Chicken, white bean & chorizo stew
Serves around 4
Serves 4: adapted from ‘Love Your Leftovers’, Hugh Fearnley-Whittingstall, p73
Ingredients
1 teaspoon sunflower/groundnut oil
1 cooking chorizo sausage (around 270g)
any bits of roast chicken skin, cut into thin strips
1 onion (around 115g)
2 red, yellow or orange peppers
2 garlic cloves
1 teaspoon ground cumin
300ml chicken stock/1 chicken stock cube
150-200g cooked chicken, shredded
400g tin cannellini beans
Pinch of dried chilli flakes (optional)
Salt & pepper
Tools
Scales
Chopping board
Knife
Teaspoon
Frying pan
Slotted spoon/flipper
Plate
Measuring Jug
Colander
Optional tools
Garlic crusher
Measuring spoons
Time
20 minutes prep
45 minutes cook
Level
Medium
Prep
Shred the chicken meat into pieces no wider than 5mm
Chop the chorizo into pieces around 1cm
Halve the onion, then finely slice it
Take a pepper; cut off one of its ‘cheeks’, then the rest (less waste this way)
Slice each piece of pepper into thin strips (around 3mm)
Squash/press the garlic cloves
If using a stock cube,make 300ml as per packet instructions (I often use half the amount of cube to water, as they are very salty)
Drain the beans
Method
Heat oil in your large frying pan over a medium heat
Add the chorizo and, if you have it, the chicken skin; cook gently until the chorizo releases its fat (around 5 minutes)
Remove the chorizo with the slotted spoon/flipper and place on the plate
Leave the skin to crisp up – another 3-5 minutes. When crisp, add to the chorizo
Add the onions and peppers to the pan and stir them around the chicken-y, chorizo-y fat
Let them cook for about 10-15 minutes, until soft
Only when soft, add the garlic and cumin. Stir. Be VERY careful to not let the garlic burn! This will take about 30 seconds-1 minute, so don’t walk off!
Return the chorizo to the pan and stir
Add the cooked chicken, drained beans, chilli (if using) and chicken stock
Bring to the boil and allow to simmer for 5 minutes,to ensure everything is cooked through
Storage/further meals
If you have any leftover, cover and leave to cool to room temperature
Store, covered, in the fridge for no more than a couple of days
You can eat at room temperature but I would not recommend re-heating the chicken again
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com