I use mild Italian sausage and deglaze the pan with white wine. Angela x, Thanks, Angela. 1. This stew goes fabulously with a gutsy Spanish red that’s big and bold enough to stand up to the flavour of the chorizo and all that garlic! It’s a really great ingredient, isn’t it – very useful for flavouring stews and casseroles! Return the chicken to the pan and cook for 25 minutes or until cooked through. My kids love chorizo. Thank you for rating this recipe. Hi and welcome to Easy Peasy Foodie! You are free to manage this via your browser setting at any time. Love this recipe. This proved to be a satisfying dish on a cold night that allowed me to use ingredients from the pantry and freezer. Season and scatter over the parsley. This recipe also freezes well! But again, one can doctor it to one's taste. Heat remaining 1 tablespoon oil in same skillet. 660g/1lb 8oz tinned white haricot beans, drained. Add the chorizo, stir and fry gently for 3 minutes. 1 teaspoon sugar

Good Food Deal I used leftover chorizo, which made this so fast and easy! by email at

I wanted to update my review after making the recipe again. wow. Fabulous. 2 garlic cloves, crushed Heat the oil in a large pan. There is surprisingly little flavor other than the heat of the sausage. Thanks for commenting! I think it's even better if you make it in the morning for that evenings dinner the flavors settle in and are super good. If you are unable to use JavaScript i was very impressed! Add about 2-3 tsp smoked paprika to the vegetables just before you add the garlic! Cook for another 30 mins to 1 hour and have a taste to check the seasoning. 500ml Cooks’ Ingredients chicken stock Italian sausage is about the worst substitute possible for the Mexican chorizo (it's not smoked, for one thing). But sometimes, when I have the time, I go through all my old magazine cutouts  and choose a few that will actually get made! I’m sure they’ll love this stew. I also now do it in the slow cooker for a really nice transformation into a warming stew in cold weather. Posted by Sue on October 28, 2012. The original recipe was similar to the one I make below but in the original recipe the kale was stirred into the stew just before the end. I think this recipe would have been wonderful and, from reading the previous reviews, I think I'm not the only one who made this mistake. That has to be the story of so many foodie kitchens….. (Overcooked kale is a bit yucky!). 2 fat garlic cloves crushed Great looking stew though! Mine too…and me for that matter! 2 tbsp roughly chopped flatleaf parsley. Serve with crusty bread. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Eb x, Ha ha! 80g chorizo, diced 500ml chicken stock (I use Kallo) 4 sprigs thyme, finely chopped. Slice chorizo and fold into stew; add water to thin, if desired. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. For added prettiness and flavour, sprinkle some extra parsley over the stew as a garnish. This site uses Akismet to reduce spam. Remove any skin from the chicken pieces and then add to the pan with the chorizo oil and fry for a few minutes each side to brown – then remove using a slotted spoon and place into slow cooker on top of the rest of the ingredients. Stir in the beans, potato and stock.

It is phenomenal!!! Add in the crushed garlic, stir and fry for 1 more minute. You don't need it. This will be one I would recommend to make again. 1. handful flat leaf parsley, leaves roughly chopped I used ground chorizo the first time I made this recipe, and never turned back. I am totally addicted to foodie magazines, I absolutely love them. This was delicious and we would definitely make again. I found the flavor deepened nicely this way. You can cool and freeze the stew for up to 2 months. Chicken, chorizo and cannellini bean stew. Thanks for your kind comments. After 10 minutes add in the tin of cannellini beans.

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