Sunday, 1 December 2013

Recipe: Chicken, bean and chorizo stew


I'm always looking for new recipes to tempt my girls, especially The Teenager who has a list as long as your arm of the foods she won't eat. Tall Daughter is more adventurous, but trying to find something all three of us will eat is a challenge. So I was intrigued when Oven Pride invited me to take part in a recipe challenge and to try and cook up a storm in the kitchen. By coincidence, my kitchen often looks like a tornado has passed through by the time I've finished cooking.

So I've gone all Nigella again (no, stop it!) and improvised on a recipe sent to me by the lovely Oven Pride people, along with a kit containing everything I needed to get cooking including a gorgeous red casserole dish.

The dish was delivered by Royal Mail while I was at work, so the postman very kindly left a note to say he'd left the parcel behind the garden gate. Unfortunately, the garden gate was locked so he hurled the parcel - containing the cast iron dish - over the 6ft high gate. I found the dented  box on the other side, but due to some sterling packaging the dish was completely safe inside. I'm seriously considering recommending him for the shot-put in the 2016 Olympics.

Anyway, I had the dish and the recipe so all I needed to do was crack on with it.

Chicken, bean and chorizo stew
Serves 3-4
4 chicken breasts, thighs or legs as you prefer
can of cannelini beans, drained
2 tbsp olive oil
1 garlic clove
100g chorizo, diced
1 onion, finely chopped
1 carrot, diced
2 medium potatoes, peeled and diced
1 red pepper, deseeded and diced
1 tbsp tomato puree
1 tin chopped tomatoes
2 tsp paprika
200ml vegetable stock
sea salt and pepper to season
dried mixed herbs

Prepare all the veg before you start cooking, it just makes it easier to bung them all in the pot in one go.

Put a tbsp olive oil in a pan or casserole dish. Cook the onions in the oil for 3-4 minutes, then add the crushed garlic, chorizo and paprika. Cook for a further 2 mins, stirring occasionally.  Add the tomato puree, carrot, peppers and potatoes and stir into the flavoured oil. Add the stock, beans and chopped tomatoes.

At this point you can either keep the pot bubbling on the hob, or transfer it to the oven to cook for 30-40 minutes.  Rub the chicken breast with oil and season, place into a roasting tin and roast for 30 mins. Once the chicken is cooked I cut it into smaller pieces and put them into the stew for the last 10 minutes, but next time I might just cook them in the stew from the beginning so they pick up more of the lovely spicy chorizo flavour.

Check the stew from time to time, add a little more stock if needed but not too much - you want it to be quite thick.

Dish up the bean stew, pop the chicken breast on top and serve. Simples.

Of course, after all this cooking the oven and hob could do with a clean. Don't judge me, but I have an aversion to cleaning the oven. Luckily for me, my brother (who shares a house with us) came home from sea this week and he actually likes cleaning the oven. He's a bit of a clean freak, and he even has all the tins in his food cupboard facing the same way. Weird. And seeing as it hasn't been cleaned since the last time he was home *cough* I've left a very subtle hint for him in the kitchen. He won't be able to resist.



Disclosure: I was supplied with a recipe kit and cleaning products for this post by Oven Pride, but all words and opinions are mine, all mine.