Even though I no longer eat chicken or chorizo, which I don’t regret, I made a breakthrough in cooking this chicken. A vegetarian must really be into food to get excited about the way chicken was cooked. Don’t you hate it when you fry chicken in a pan, and it just seems a bit tough? A bit chewy? And it’s not cos it’s overcooked, but probably cos it’s dry has only absorbed oil. Well, I have solved this problem. And it came through in this lovely(hopefully) Spanish chicken and chorizo stew. Whilst cooking the chicken, I added a glug of red wine, and instead of frying and drying out, it slowly froiled (fry and boiled) in the liquid. When testing to see if the chicken was cooked I did not need to cut through a piece to see if was white all the way through, the piece just fell apart revealing its moist interior. Success. I guess if you don’t have wine, don’t worry, maybe a splash of chicken stock and boiling water. But red wine gave it that Spanish smell.
-2 fillets of chicken
-chorizo sausage (how much you want)
-1 can of sweet corn
-1 can of butter beans
-2 cans of chopped tomatoes
-2 tbsp red wine
-3 tsp of paprika
-3 tsp cayenne pepper
-1 dessert spoon hot chilli sauce
-2 tsp of basil
-Chop onion and garlic and fry in olive oil in a large saucepan. Add some salt so they don’t stick to the surface.
-Once they are starting to brown, add the chicken and stir, after 1 minute add 1 tbsp or a generous glug of red wine and cover the pan. Leave for about 5 minutes and stir the chicken again. Check the chicken after another 3-4 minutes, if it’s falling apart like in the description, and you can see no pink, then it’s ready.
-Add the remaining ingredients, including another glug of wine, and stir. Once it is boiling turn to a low heat and leave to simmer for an hour or so.
-Serve with bread. Nice.