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Friday, October 19, 2012

Chicken and Chorizo Stew over Saffron Rice

For day 19 of Soup Month 2012, we have a spicy Chicken and Chorizo Stew served over Saffron Rice.  This is a delicious stew that's a bit of a modern twist on the classic slow-roasted French Cassoulet.  This is truly peasant food at its best! The best part is, this recipe is a lot less work than making a real Cassoulet.  Been there, done that and it takes forever! Try this instead.

The zesty chorizo sausage is a great backdrop to the chicken, vegetables and navy beans, and the fire roasted tomatoes add a layer of flavor that makes this dish taste like it's cooked for hours. 

This recipe is also a great way to use up leftover baked chicken.  TIP: If possible, I always buy a larger chicken than I think I will need for one meal.  For the 5 of us, I try to buy at least a 5 pound chicken and 6 pounds if I can find one.   By doing this I know I will have cooked chicken left over to make dinner for at least one more meal later in the week.  This is a major time saver!

Prep time for this delicious meal is less than 10 minutes, with total cooking time around 45 minutes.  The saffron rice is actually a short cut version from Par Excellence, available through local retailers.  It's a quality product that has great flavor and saves a lot of time while cooking.

1 medium  Yellow Onion, chopped
1 medium  Green Pepper, chopped
2 tsp  Minced Garlic
1/2 lb  Fresh Bulk Chorizo (if using links remove casings)
1 tsp  Dried Oregano
1/2 tsp  Paprika (reduce to 1/4 tsp for less spice)
1/2 tsp  Cayenne Pepper (reduce to 1/4 tsp for less spice)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 14-1/2 oz can  Hunt's Fire-Roasted Diced Tomatoes with Garlic
1 8 oz can  Hunt's Tomato Sauce with Garlic
3/4 cup  Dry White Wine
2 cups  Cooked Chicken, white and dark meat (leftover chicken works great!)
1 TB  Cornmeal (optional)

Using a large soup pot over medium-high heat, add onion, green pepper, garlic and chorizo.  Use a spoon to break the chorizo into small pieces and stir to combine with the vegetables.  Cook for 5 - 7 minutes or until the vegetables are tender and the chorizo is browned.

Add the oregano, paprika, cayenne, salt and pepper to the pot and stir.  Add the tomatoes, tomato sauce and white wine to the pot, stir and cook for 5 minutes.  Add the cooked chicken to the pot, stir to combine and cook over low heat for 20 minutes.

If needed, add the 1 tablespoon of cornmeal to the stew to thicken the sauce, stir and cook over low heat for 10 minutes longer.  If you prefer a thinner sauce, feel free to skip the cornmeal.  Serve the stew over a scoop of Saffron Rice. Enjoy!!

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