Forget The Summer Salads – Here’s A Chorizo Casserole To Sink Your Teeth Into

Ingredients

1 tbsp olive oil
100g chorizo, chopped
2 free-range chicken breasts, trimmed and cut into 2cm pieces
1 small onion, sliced
1 garlic clove, sliced
2 carrots, peeled and chopped
1 celery stalk, peeled and chopped
1 red chilli, deseeded and chopped
80ml red wine
5 ripe tomatoes, roughly chopped, or 1 x 400g tin chopped tomatoes
150ml chicken stock
1 x 400g can chickpeas, drained and rinsed
salt and freshly cracked black pepper
TO SERVE:
fresh flat leaf parsley, chopped
crusty bread

The weather's been good for nearly a week now, and we've lost the run of ourselves when it comes to light summer salads. This is such wholesome and satisfying dish to whip together, and it's one that conveniently uses mostly store-cupboard ingredients. It’s so, so tasty – and perfect if you need to rustle up something quickly.

Prep: 10 minutes :: Cook: 30 minutes :: Serves: 4

Instructions

Step 1

Place a heavy-bottomed pot over a medium heat and fry off the chorizo in a glug of olive oil for two to three minutes, until crispy.

Step 2

Add the chicken pieces and fry, turning frequently, until lightly browned all over. Add a little more oil to the pan if needed, and then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Season with salt and pepper.