Chicken and Chorizo Stew
Over a year ago
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Ingredients
- 225g Chick peas. drained
- 500g Chicken
- 125g Chorizo
- 1 onion chopped
- 100ml dry sherry
- 1 tin tomatoes
- 200ml chicken stock
- 1tsp ground coriander
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Method
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1
Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.
Heat the oil in a frying pan and fry the chicken things until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.
Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.
Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Serve topped with flaked almonds and a swirl of olive oil.
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