200mlRed wine(See recipe notes for red wine choice)
400gramCan chopped tomato
400mlChicken stock
400gramCannellini beans(Or kidney beans, black beans, butter beans. The choice is yours)
300gramFrozen peas
Garnish
80gramCoriander or Parsley(Optional)
Instructions
Prep
Chop the vegetables into a small dice
Remove the skin from the chorizo, if necessary, and chop into smallish chunks
Cut the chicken into bite-size pieces
Weigh/ measure other ingredients
To Make
Over a medium heat, warm a little oil in your stockpot and add the onions and a small pinch of salt. Soften for 5-10 minutes, with lid on, stirring frequently
Add garlic and chorizo and cook for 3-5 minutes, stirring occasionally, until the chorizo starts releasing its oils
Turn up the heat to medium high and add the chicken pieces and a pinch of salt and pepper. Cook for 2-3 minutes stirring frequently
Add the wine and scrape any browned bits from the bottom of the pot then add the tomatoes and the stock
Reduce the heat to low, maintaining a slow simmer, partly cover and cook for 30 minutes. Stir occasionally.
After 30 minutes add the beans and peas and cook for 5-10 minutes until they are warmed through
Garnish
Sprinkle with chopped coriander or parsley if desired. Serve as is or accompany with perhaps mashed potato or fresh crusty bread
Notes
While many red wines would do, I would choose something medium-bodied with good acidity and fruitiness. 3 good choices might be grenache, rioja or a syrah/shiraz
Nutrition
Calories: 387kcal
Keyword Chicken and Chorizo Recipes, Chicken chorizo, Chicken Stew, Chorizo recipes, One pot chicken recipes, Winter warmer