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Chicken and Chorizo Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 110 grams spanish chorizo
  • 1 onion diced
  • 1 red chilli de-seeded and finely chopped (optional)
  • 4 cloves garlic chopped
  • 1 tablespoon Italian herb seasoning
  • 400 grams diced chicken breast fillet
  • 410 grams tinned chickpeas
  • 400 grams tinned chopped tomatoes
  • 100 ml water
  • 1 Knorr Chicken Stock Pot
  • 5 grams rosemary to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

448kcal

Energy (kJ)

1877kJ

Protein (g)

33.6g

Carbohydrate incl. fibre (g)

24.4g

Carbohydrate excl. fibre (g)

17.8g

Sugar (g)

4.2g

Fibre (g)

6.6g

Fat (g)

24.2g

Saturated fat (g)

7.5g

Unsaturated fat (g)

14.5g

Monounsaturated fat (g)

10.1g

Polyunsaturated fat (g)

4.3g

Trans fat (g)

0.0g

Cholesterol (mg)

91mg

Sodium (mg)

1253mg

Salt (g)

3.13g

Vitamin A (IU)

318IU

Vitamin C (mg)

15.9mg

Calcium (mg)

114mg

Iron (mg)

4.96mg

Potassium (mg)

801mg

Total

1793kcal

7508kJ

134.4g

97.7g

71.4g

16.8g

26.3g

96.8g

30.0g

58.2g

40.3g

17.1g

0.0g

366mg

5013mg

12.53g

1270IU

63.6mg

458mg

19.84mg

3203mg


  • 1 Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4. Fry the chorizo over a low heat until the oil is released. Add the onions and fry for 2–3 minutes until they begin to soften. Stir in the chilli, garlic and Italian herbs.
  • 2 Add the chicken and fry until it has started to brown all over.
  • 3 Drain and rinse the chickpeas. Add them with the tomatoes, water, and the Knorr Chicken Stock Pot, and bring to the boil. Transfer to the oven and bake for 30–35 minutes, checking to see that the chicken is cooked.
  • 4 Serve with mashed potatoes, rice or crusty bread, garnished with a sprig of rosemary.