One-pot Spanish chicken, chorizo and lentil stew
This one-pot Spanish chicken, chorizo and lentil stew is such a perfect comfort food for the colder weather and ready in 35 minutes. Serve with crusty bread to mop up the delicious juices.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 3 ½ oz (100g) cubed chorizo
- 2 red onions sliced
- 2 large garlic cloves sliced
- 14 oz (400g) tin chopped tomatoes
- 1 lb 1 oz (500g) skiness chicken thighs or breasts sliced
- 14 oz (400g) tin brown lentils in water
- ½ cup (120ml) chicken stock
- 2 tbsp black pitted olives sliced
- salt and freshly ground pepper
- pinch dried chili flakes
- fresh oregano or thyme to garnish
- crusty bread to serve
Instructions
- Heat the oil in a large frying pan and fry the chorizo for a couple of minutes until it starts to color.
- Add the onions and garlic and cook over low heat for 5 minutes, stirring frequently.
- Add the chicken, increase the heat slightly and cook for 5 minutes until it starts to color.
- Add the tomatoes, lentils, stock and olives. Bring to a simmer, cover and cook for 10 minutes.
- Take the lid off and cook for a further 5-7 minutes until the chicken is cooked through.
- Check the seasoning and add pepper and salt, if needed.
- Serve garnished with a pinch of dried chili flakes and a few sprigs fresh oregano or thyme. Make sure to offer some crusty bread on the side and maybe a glass of red wine.
