Janette Manrara's

Chicken Chorizo Stew

(Serves 4)


"A Mediterranean stew that I have learnt from my dear friend Dr. Ranj Singh’s book "Save Money, Loose Weight", but with my own little twist. It has become one of Aljaz’s favourite dishes that I have been cooking during lockdown, so I am sure he will LOVE having this for dinner, and hopefully so will you and your dinner guests!"

  • 1 tbsp of oil
  • 1 red onion, finely sliced
  • 150g of chorizo sausage, sliced
  • 420g of diced chicken breast
  • 1 red pepper, sliced
  • 2 tbsp of smoked paprika
  • 4 garlic cloves, finely chopped
  • 1x 400g tin chopped tomatoes
  • 250ml chicken stock (fresh or made using 1 low-salt stock cube)
  • 1x 400g tin of chickpeas, drained
  • 15g fresh flat-leaf parsley
  • Chopped Black pepper


  • Stove top pan

1. Heat the oil in a pan over medium heat. Add the onion and sauté for 5min or until soft.

2. Turn up the heat, add the chorizo to the pan and cook for 2-3 min, stirring regularly to ensure it does not burn.

3. Reduce the heat, ass the chicken, pepper, paprika and garlic and cook for another 2-3 minutes.

4. Pour in the tinned tomatoes and chicken stock, season with black pepper and leave to simmer for 15 minutes.

5. Add the chickpeas to the pan and simmer for another 5 minutes.

6. Remove from the heat, stir through the parsley and serve with steam vegetables.


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