Chicken, chorizo and black beans stew
I particularly like making roast chicken for Sunday Lunch because there is always enough meat left for another meal the following week – such as salads, pies, curries, stews or chillies. This chicken, chorizo and black bean stew is one of my favourites. The chilli and coriander salsa gives it a fresh, zingy dimension. It’s a bit spicy though – so, if you don’t like too much heat, deseed the chilli and cut out the veins, or use a milder type of chilli. Serve the dish with rice, flatbread or tortilla.
Ingredients
Method
- Slice the onion, red pepper, carrot and chorizo. Chop the chilli.
- Heat one spoonful of oil in a large pan, add the onion & chorizo, then 5 minutes later the carrots and pepper. Stir for 3-5 minutes.
- Add the spices, stir for a minute. Add the tomato purée, stir to coat then add the chopped tomatoes. Wash the tin out with some water and add this to the stew. Season with pepper.
- Bring to the boil then gently simmer for 20 minutes under cover.
- Drain the beans and add these to the stew together with the chicken bits. Stir and cook for another 10-15 minutes.
- Meanwhile make the salsa: put the chilli, fresh coriander, chopped spring onion, lime zest and juice into a small food processor and blitz until you get a rough pasta. Season with salt and pepper to your liking.
- When the stew is ready – i.e. it has a thick sauce and the veggies are tender – turn off the heat and mix in the salsa.