Name: Chicken, chorizo and black beans stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 onion; 1 green (jalapeno) chilli; 100g cooking chorizo; 2 small carrots; 1 red pepper; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp dried oregano; 1 Tbsp tomato paste; 1 tin chopped tomatoes; 1 tin of black beans; 1 large cup leftover roast/grilled chicken chunks; For the chilli & coriander salsa:; 1 handful of fresh coriander; 2 spring onions; Zest and juice of 1 lime; 1 green chilli; To serve : fresh oregano, sour cream (optional)

Chicken, chorizo and black beans stew

23 Apr 2018

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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 & 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

1 onion
1 green (jalapeno) chilli
100g cooking chorizo
2 small carrots
1 red pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
1 Tbsp tomato paste
1 tin chopped tomatoes
1 tin of black beans
1 large cup leftover roast/grilled chicken chunks
For the chilli & coriander salsa:
1 handful of fresh coriander
2 spring onions
Zest and juice of 1 lime
1 green chilli
To serve : fresh oregano, sour cream (optional)

Instructions

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.