Serves
4
Prep
15 - 20 minutes
Cook
25 - 30 minutes
Ingredients
2 tbsp vegetable oil50g Plain Flour550g chicken thighs (4 chicken thighs)1 onion sliced1 garlic clove sliced2 carrots chopped1 green pepper chopped1 yellow pepper chopped1 celery stalk chopped1 red chilli deseeded and chopped1 tsp smoked paprika225g chorizo chopped1 x 400g can chopped tomatoes200ml chicken stock1Tbsp Worcester Sauce1 x 400g can chickpeas rinsed and drainedHandful chopped fresh parsley some for garnish1 Lemon cut into quartersCrusty bread to serve
Instructions
- Heat a tablespoon of oil in a stockpot or saucepot. Add the chorizo and fry until crisp. Remove the chorizo from the pan and set aside
- Lightly coat chicken thighs in plain flour. Add the chicken thighs to the pan with the oil left over from the chorizo. Fry skin side down, until golden. Turn the thighs over and cook until lightly browned all over. Remove from the pan and set aside
- Add the onion, garlic, carrots, celery, peppers and chilli and cook for five minutes, until softened
- Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil
- Add the Worcester Sauce, lemon quarters and paprika and stir in
- Add the browned chicken, the chickpeas and crisp chorizo and simmer for 25-30 minutes, or until the chicken is cooked and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper and add chopped parsley
- Sprinkle with chopped parsley and serve with crusty bread.
Impress your friends and family with this chicken & chorizo casserole recipe.
