Best friends since childhood, Jane and Judy grew up in rural Essex where they were raised on the joys of quintessential British home cooking. High flying careers in the City gave them the opportunity to experience some of London’s top restaurants sparking their passion for good food and exotic cuisine. Six children, a TV show and a successful catering business later, Jane and Judy invite you into their kitchen to share the secrets of their culinary delights. email@example.com
Sunday, 9 June 2013
Chicken and Chorizo Stew
While Judy and
I were doing our demonstration classes, she told me about this recipe. It
sounded delicious, it’s easy to prepare and cook and is wonderful with
creamy mash. Anyway her son Thomas cooked it for her several times while
she was working, eventually she gave me the recipe and I made it the other day.
It was exactly as she had described it, and although I photographed the ingredients before cooking, it was all eaten before I could photograph the finished dish. I
promise that next time I cook it the cooked dish will be put on the blog, meanwhile
have a go, you won't be disappointed.
onion finely chopped
1 clove garlic crushed
tbsp olive oil
tsp smoked sweet paprika
/ 7oz chorizo sausage, peeled and thickly sliced
chicken cut into 6 pieces( or use 6 breasts on or off the bone)
400g can chopped tomatoes
/ ¼ pint water or chicken stock
1 bay leaf
the chorizo in a hot pan on both sides until lightly coloured. Remove from the pan and wipe out excess
oil. Add olive oil and sauté the onion
and garlic in the oil until soft. Stir in
the cumin, chilli flakes and paprika and fry for
a few seconds before adding the chicken.
Fry until lightly coloured, then add
the chorizo. Stir in the tomatoes, chickpeas, bay leaf and a little water or
chicken stock. Season and simmer gently for 40
minutes, taste and season again if
To get ahead: The dish can be made up
to 2 days ahead and stored in the fridge.
To freeze: The stew can be frozen up to 1 month ahead.