Chicken and chorizo stew

Olives and spicy chorizo add the perfect bite to this quick-cook, Mediterranean-style stew.

Serves
4
Preparation time
10 minutes
Cooking time
40 minutes

Ingredients

  • 2 tbsp sunflower oil
  • 8 small chicken thighs
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 red pepper, sliced
  • 410g can chopped tomatoes
  • 300ml chicken stock
  • zest and juice of 1 orange
  • 100g chorizo castellano, chopped
  • 50g mixed olives (optional)

Method

  1. Heat the oil in a large casserole dish and fry the chicken until golden (remove the skin if you prefer less fat in your diet).
  2. Add the onion, garlic and red pepper and fry until the onion is tender.
  3. Then pour over the tomatoes, stock and the zest and juice of the orange.
  4. Bring to the boil then cover and simmer for 35 minutes. 5
  5. Add the chorizo and olives and simmer for a further 5 minutes or until the chicken is cooked through.
  6. Serve with mashed or jacket potatoes.

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