I cannot cook – I repeat, I cannot cook! While I can bake a half decent cake, I am useless at the actual cooking of meals. Poor E as been lumbered with a girlfriend who overfeeds him cake and underfeeds him any sort of decent dinner! We eat out most of the weekend and then throughout the week our dinners are pretty dull… stir fry, pasta, omelettes / eggs, meatballs, fish – absolutely nothing exciting. I’d love to throw together a nice dinner but I’m useless.
Earlier this week I decided I wanted to make something different for dinner – I am seriously bored of chicken stir fry, if I see another pack of peppers I’ll freak out! So I gathered bits of different recipes and came up with this chicken, chorizo and bean stew. We’d thrown a tin of mixed beans in with our Aldi shop and they were gathering dust so it was an excuse to use them up too.
3 tbsp. olive oil
2 chicken fillets
1 large onion, chopped / diced
1 lemon cut in half
4 cloves of garlic, finely chopped
200g chorizo, cut into chunks
2 tomatoes, finely chopped
Tinned of mixed beans, drained
2 sprigs rosemary – if you have it, not essential
250ml chicken stock
Salt and freshly ground black pepper
Chilli flakes – optional
These are the beans I used – got them in Aldi for half nothing, but use whatever beans you fancy.
1. Preheat the oven to 220C/425F.
2. Heat a frying pan until hot, add half of the olive oil and the butter. When the butter is foaming, add the chicken and fry for 3 mins. Then add half of your onion to the pan along with the lemon and half the rosemary. Add half the garlic, holding back two garlic cloves and fry for a couple of mins until the chicken is just browning.
3. Throw into an oven proof dish and roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through.
4. Heat the remainder of the olive oil in a large frying pan / wok. Add the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges.
5. Add the tomatoes and the chopped garlic and rest of the onion. Gently fry for a minute.
6. Add the beans and the rest of the rosemary and cook for a further two minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the onion has softened and the volume of liquid has slightly reduced. If you like a bit of spice throw in some chilli flakes.
7. Ladle the beans into the middle of two soup plates, top with the chicken & onion from the oven and season with black pepper.
This stew really filled me up, with all the meat and chickpeas etc. You could probably cut a bit of the fat by leaving out the chorizo but it really is the tastiest part of the dish!
Hope you enjoy if you do make it – let me know what you think!
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