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Quick chicken, chorizo and chickpea braise
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Satisfying chicken and chorizo stew with chickpeas, served with crusty bread.
Ingredients:
  • 27.30 gm olive oil
  • 800g RSPCA Approved Chicken Breast Fillets
  • 1 brown onion, chopped
  • 2 celery sticks, thinly sliced
  • 2 chorizo, coarsely chopped
  • 250ml white wine
  • 1 Chicken Stock Pot
  • 750ml water
  • 300g sweet potato
  • 400g can chickpeas, rinsed, drained
  • 120g Baby Spinach Leaves
  • Crusty bread, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, heat up 2 teaspoons of oil until shimmering. Season the chicken and cook each side for 2 minutes or until beautifully browned. Transfer the chicken to a plate.
  • In the same pan, heat the remaining oil over medium heat. Add the onion, celery, and chorizo, and cook for 10 minutes until vegetables soften and chorizo is caramelized. Stir in the garlic and cook for 1 minute. Pour in the wine and let it reduce by half for about 2-3 minutes. Dissolve the chicken stock pot in boiling water, then add it to the pan along with the sweet potato. Season with your desired seasonings, reduce the heat to low, and simmer for 10 minutes.
  • Place the chicken back into the pan and cook covered for 8 minutes until fully cooked. Then add chickpeas and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
  • Transfer the braise into individual serving bowls and accompany with crusty bread.

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