Chorizo and chicken stew

Name: Chorizo and chicken stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 olive oil; 3 skinless chicken breasts, cut into bite-size pieces; 100 (3 1/2oz) piece chorizo, cut into 1cm (1/2in) pieces; 1 red onion, sliced; 1 paprika; 2 x 400 tins chopped tomatoes; 150 (5oz) couscous; 400 tin cannellini beans, drained and rinsed; 100 (3 1/2oz) baby spinach; Large handful fresh coriander, roughly chopped

Next time, try using chickpeas or butter beans in place of cannellini beans

By The GH Kitchen TeamPublished: 23 September 2013

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

1 olive oil
3 skinless chicken breasts, cut into bite-size pieces
100 (3 1/2oz) piece chorizo, cut into 1cm (1/2in) pieces
1 red onion, sliced
1 paprika
2 x 400 tins chopped tomatoes
150 (5oz) couscous
400 tin cannellini beans, drained and rinsed
100 (3 1/2oz) baby spinach
Large handful fresh coriander, roughly chopped

Directions

1. Step 1
  Heat the oil in a large pan over medium heat and fry the chorizo and chicken until the chorizo has given up some of its oil and the chicken is beginning to brown (it doesn't need to be cooked through) - about 3-5min. Empty mixture into a bowl.
2. Step 2
  Return the empty pan to the heat and gently fry the onion until softened, about 10min (add a splash of water if the pan looks dry). Add the paprika and fry for 1min. Return the chicken mixture to the pan (along with any juice) and add the tomatoes and plenty of seasoning. Bring to boil, then turn down the heat and simmer for 10min or until the chicken is cooked through.
3. Step 3
  Meanwhile, put the cous cous in a large bowl, just cover with boiling water and cover bowl with clingfilm. Set aside to cook for 10min.
4. Step 4
  Stir the cannellini beans and spinach into the chicken pan. Stir to wilt the spinach and check the seasoning. Fluff up the cous cous with a fork. Garnish the stew with coriander and serve with the cous cous.
  
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Per Serving:

Calories: 426
Fibre: 5 g
Total carbs: 38 g
Sugars: 9 g
Total fat: 13 g
Saturated fat: 4 g
Protein: 43 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time