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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 green jalapeno chilli
  • 100 g 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)

Method
 

  1. Slice the onion, red pepper, carrot and chorizo. Chop the chilli.
  2. 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.
  3. 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.
  4. Bring to the boil then gently simmer for 20 minutes under cover.
  5. Drain the beans and add these to the stew together with the chicken bits. Stir and cook for another 10-15 minutes.
  6. 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.
  7. 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.