It involves using leftover chicken and mainly store cupboard items.
The smokiness of the chorizo, makes this stew a perfect flavoursome dish.
I served this stew with a cheese cauliflower and potato mash - which has to be my new favourite type of mashed potato blend!
To serve 2 you will need:
65g chorizo roughly chopped
110g cooked chicken
1 small red onion sliced
1 red pepper sliced
1 red chilli deseeded and finely diced
1 can of tomatoes
1 chicken stock cube
1/2 tsp sweet paprika
1 tsp dried oregano
Pinch of peri peri seasoning
1 head of cauliflower
35-40g phildelphia cheese
In a hot frying pan, dry fry the chorizo until it starts to release it's oil.
Add the onion, pepper and chilli to the pan, and fry until they start to soften.
Add the can of tomatoes.
Place the stock cube in the empty can and fill with boiling water.
Add this to the pan, along with the sweet paprika, oregano and peri peri seasoning.
Bring to the boil and season for around 30 mins.
Meanwhile boil the cauliflower and potatoes in water for 20 mins.
Drain and mash with butter, whole milk and phildephia cheese.