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Chicken and chorizo is such a good combination. I’ve seen recipes for pies and stews but they lacked veg and involved lots of straining and reducing.
So this is my take on chicken and chorizo. Sometimes I serve this as a colourful stew, others as a pot pie filling. If I’m doing a pie, I out it all in a ceramic pie dish, add a puff pastry top, egg wash and cook for about 25 minutes.
I’m pretty free and easy with the veg and use whatever I have in. This is what I used last time I made it.
I go a bit mental with garlic at this time of year because I think it helps winter immune systems. So although I say two cloves in my recipe, I probably used about four!
Chicken & Chorizo Stew / Pie Filling
Serves 4
Ingredients
- 6 x chicken thighs
- 1 spicy chorizo ring (Lunya in Liverpool do an excellent one in the deli. Avoid Morrisons own at all costs – it’s rank)
- Chicken stock
- 2 x leeks
- 1 x onion
- 1 x green pepper
- 1 x red or yellow pepper
- 2 x cloves garlic, finely sliced or grated up
- Half punnet mushrooms
- Bottle cider (nothing nasty like Strongbow- something dry and still. Mine was Aspalls Premier Cru don’tcha know!)
- Double cream
How It’s Done
- Put the chicken in a large pan so they sit in one layer on the bottom. Cover with half the cider (or cider and water if you need more liquid) and bring to a boil.
- Turn down and simmer for 15-25 mins until the chicken is just cooked through. The time will depend on if you have thighs with bones in or not. I love poaching it this way- it keeps it all moist.
- When the chicken is cooked, let it cool slightly then pull off the meat
- Chop all of your veg into roughly similar sized chunks or slices.
- With olive oil and butter in a large frying pan, gently cook your veg until all is soft. I normally add the garlic about 5 minutes in so it doesn’t burn.
- In another frying pan, fry up your chorizo, again so it is just going crunchy
- Add the chicken and chorizo into the veg, give it all a good mix and check for seasoning. Sometimes I add thyme here, sometimes just pepper.
- Add a big slug of cider, bring to a simmer and let the cider cook down for about 5 minutes.
- Just before you serve (or put a puff pastry top on it) stir through a generous swirl of double cream until it’s warm. Don’t be put off by the cream- along with the cider it creates a lovely sauce.
