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.
Lucy Parissi | Supergolden Bakes
| 3 1/2 oz cubed chorizo
large garlic cloves
| 14oz tin chopped tomatoes
| 1lb 1oz skiness chicken thighs or breasts
| 14oz tin brown lentils in water
| 1/2 cup chicken stock
black pitted olives
salt and freshly ground pepper
dried chilli flakes
fresh oregano or thyme to garnish
crusty bread to serve
Heat the oil in a large frying pan and fry the chorizo for a couple of minutes until it starts to colour.
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 colour.
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 chilli 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.