Chicken and Chorizo Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
33.6g
Energy (kJ)
1877kJ
Energy (kcal)
448kcal
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
134.4g
7508kJ
1793kcal
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
- 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
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
- 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.