Chicken and Chorizo in Red WinePrep.Time: 15 mins
Cook.Time: 90 mins
Tools4-5 Ltr/1 gallon
Saucepan with Lid
Ingredients4 Large Chicken Breasts
10cm/4" Length Chorizo
2 Red Onions
2 Cooking Onions
3 Cloves Garlic
½ Bottle of Red Wine
4 Large Potatoes
3 Chicken Stock Cubes
1 ltr/2.2pts Hot Water
1 Tin Chopped Tomatoes
2 Cups of Potato Juice
4 Tbsp Pearl Barley
4 Tbsp Tomato Puree
1 tsp Mixed Herbs
½ tsp Basil
½ tsp Oregano
½ tsp Paprika
Sprig of Rosemary
MethodPeel and chop onions finely and fry in olive oil in the 4-5 Litre / 1 Gallon saucepan with the lid on until soft.
Peel and halve potatoes and cook till just turning soft (saving 2 cups of the potato water) and drain and allow to cool a bit.
Add finely chopped garlic and rosemary to the onions and sauté for a few minutes.
Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened.
Slice and dice the chorizo into very small cubes and add to the pan.
Crumble the stock cubes into a 1 litre / 2¼ pints of hot water and stir well.
Add stock, potato water, tinned chopped tomatoes, pearl barley, herbs. tomato puree and paprika and stir well.
Peel and slice carrots and add to the pan.
Peel and halve the turnips and cut into half moons and add to the pan.
Peel and slice the leeks to 1cm / ½" thick, wash thoroughly and add to the pan with the potatoes.
Add the red wine and stir thoroughly.
Bring to the boil, then reduce heat and simmer with lid on for 60 minutes.
Peel and halve mushrooms and add to stew.
Add black pepper to taste.
Serve with seasonal vegetables and crusty bread.
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