Lees Chicken And Chorizo Stew Recipes

Steps:

• Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
• Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
• Once chicken is cool enough to handle, shred into bite sized pieces.
• In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
• Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
• Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
• Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
• Add the shredded chicken, cook until it is heated through.
• Remove from the heat, and stir in the vinegar.
• Ladle into serving bowls, topping with chopped parsley to garnish.

Steps:

• Slice the chorizo into 5 mm slices, heat some olive oil in a metal casserole or chefs pan and add the chorizo and fry gently for 4 minutes, turning occasionally until the oil has an orange colour from the chorizo. While the chorizo is cooking cut the chicken into 2cm chunks, remove the chorizo from the pan and set aside add the chicken to the now well flavoured oil and brown, this will take 5 to 6 minutes, remove from the pan. Chop the the onion and celery finely and add to the pan and soften, add the garlic sliced thinly, adding some salt will ensure the onion does not brown. Add the passata and chopped tomatoes to the onion, celery and garlic and bring to the simmer. Add the chicken and chorizo to the tomato mixture and crumble in the dried chilli. cook at a simmer for at least 45 minutes stirring occasionally. Season to taste and serve with warm bread.