As the weather closes in, there’s nothing more tempting than a bowl of stew. Sadly, stew is one of the few things I simply cannot eat – love it but my tummy doesn’t. My way around this is to make stew-ish. I use a better cut of meat than you usually would with stews and so I don’t have to cook it as long. That makes all the difference for me. If you have no problem with stews, replace the chunks of chicken breast with thighs.
I like the reminder of holidays spent in Spain and Portugal so one of my favourite ingredients is a little bit of fresh chorizo sausage. I remove the casing and divide each sausage into three pieces before adding. To make this even quicker, I use canned beans. You can replace these with rice, but I like the added fibre and variety of using beans. Tonight I used two cans of beans: flagolet and adzuki beans.
Spanish Chicken Stewish:
For each person, you will need:
1 small can of beans
- 1 chicken breast
- 1 chorizo sausage
- 1/2 can of stewed tomatos (I also added half a dozen quartered tomatoes because I had them and didn’t want them to go off)
- 1 onion cut into 8ths
- 1 can of water
- Put all of the ingredients in a slow cooker. Mix well. Cover and set on medium.
- Stir occasionally and add more water if needed.
- Cook for an hour then set to low. Serve hot.