麻豆约拍

INGREDIENTS

1x tbsp Vegetable Oil

1x Red Onion

150g Chorizo Sausage (sliced)

4x Skinless and Boneless Chicken Thighs (roughly chopped)

1x Red Pepper (sliced)

2 tsp Smoked Paprika

4x Garlic Cloves (finely chopped)

1x 400g tin Chopped Tomatoes

250ml Chicken Stock

1x 400g tin Chickpeas (drained)

15g fresh parsley

Season with Black Pepper

EQUIPMENT YOU WILL NEED:

- Casserole Dish

- Spatula

- Jug

METHOD:

1. Heat the oil in a casserole dish over a medium heat. Add the onion and sauté for 5mins until soft

2. Turn up the heat, add the chorizo to the pan and cook for 2-3 mins, stirring regularly to avoid burning.

3. Reduce the heat, add in the chicken, pepper, paprika and garlic, and cook for another 2-3 mins.

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

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

6. Remove from the heat, stir through the parsley and serve with steamed veg.