Chicken and Chorizo Casserole

Ingredients

• 2 tbsp vegetable oil
• 50g Plain Flour
• 550g chicken thighs (4 chicken thighs)
• 1 onion
• sliced
• 1 garlic clove
• sliced
• 2 carrots
• chopped
• 1 green pepper
• chopped
• 1 yellow pepper
• chopped
• 1 celery stalk
• chopped
• 1 red chilli
• deseeded and chopped
• 1 tsp smoked paprika
• 225g chorizo
• chopped
• 1 x 400g can chopped tomatoes
• 200ml chicken stock
• 1Tbsp Worcester Sauce
• 1 x 400g can chickpeas
• rinsed and drained
• Handful chopped fresh parsley
• some for garnish
• 1 Lemon
• cut into quarters
• Crusty bread
• to serve

Instructions

1. 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
2. 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
3. Add the onion, garlic, carrots, celery, peppers and chilli and cook for five minutes, until softened
4. 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
5. Add the Worcester Sauce, lemon quarters and paprika and stir in
6. 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
7. Sprinkle with chopped parsley and serve with crusty bread.