Spanish Chicken Stew with Chickpeas
Operation Transformation Recipe
4 people
50 minutes
20 minutes
Ingredients
- 1 tsp Balsamic Vinegar
- 2 - Bay Leaves
- 350 g Chicken Breast diced
- 300 g Chickpeas canned
- 100 g Chorizo Sausages diced
- 2 cloves Garlic chopped
- 0.5 - Lemon zest
- 1 tbsp Rapeseed Oil
- 500 ml Reduced Salt Chicken Stock
- 1 bunch SuperValu Fresh Parsley Flat Leaf chopped
- 1 sprig SuperValu Fresh Rosemary chopped
- 2 sprigs SuperValu Fresh Thyme chopped
- 1 pinch SuperValu Saffron optional
Method
- Preheat the oven to 180C.
- Put a casserole dish over medium to high heat and heat the oil. Now add the chorizo and chicken until brown. Take out your dish and set aside.
- Turn down the heat to low - medium. Add onions to the pan and fry slowly for 10 minutes until they have softened.
- Add garlic, balsamic vinegar, chicken stock, saffron, bay leaves, rosemary, thyme, lemon zest, carrots and chickpeas. Stir.
- Add back in the cooked meat and cover casserole dish with lid.
- Put into the oven to cook for a further 30 - 45 minutes until chicken and chickpeas are cooked through.
- Top each serving with Parsley.
- Serve hot.
