Did I tell you what I got for Christmas? I don’t think I did. Anyway, I got an ice cream maker. It’s not one of those that freeze on the counter top, it’s one that you need to freeze the bowl and then churn like a churning ocean of emotions (nb, I found a poetry book I wrote when I was a misery teenager today, so forgive any ridiculous turns of phrase…)
The ice cream maker looks amazing but I haven’t been able to use it as our freezer is permanently full. Full like a bean bag, before the woes of the world drowns its liveliness with hugecrushing asses. Yeah. I’ll stop soon. It’s currently sitting on the shelf, next to the deep fat fryer that we also bought for Christmas, which we love. But more on that in another post.
So in the spirit of my new year resolution to spend too much money on stuff, I have made a plan to eat down the freezer so I can start making ice cream. Today I have taken three chicken legs, chorizo and some chicken breasts out of one of the overstuffed drawers and I’m making a chicken and chorizo stew. Admittedly, I’m making enough for about 14 people and I’m currently home alone (the wino is in Spain for “work” which has so far involved a five course lunch and a lot of fun) so that there’s the fear that I’ll simply cook a shit tonne of stuff and then refreeze it but luckily my sister is doing up her kitchen so can’t cook at the moment, so I’m taking this to her and her family tomorrow. I’m good like that.
It’s a lovely simple recipe so I’m sharing below. I’ve put the amounts that I’ve used to clear out my freezer but you can make it bigger or smaller. Obviously.
Chicken and chorizo stew
- 3 x chicken leg joints
- 3 x chicken breasts, cubed
- 4 x chorizo sausages (the type that need cooking not the ready to eat type)
- 3 x red peppers
- 4 cloves of garlic, minced
- Olive oil and salt and pepper
- One tin of tomatoes
- One tin of chickpeas
Heat the olive oil in a pan. Meanwhile, remove the skin from the chorizo and slice into chunks. When the oil is shimmering hot, add the chicken and brown it on all sides.
Remove the chicken and leave to one side. Add a little more oil (not too much though) and throw in the garlic and chorizo.
Let the chorizo brown for a couple of minutes then add the cubed peppers and let that cook for a couple of minutes too. Throw in the tin of tomatoes and then fill the empty tin with water and add that too. Stir the chunks of chicken breast in to the mix, then place the chicken leg joints onto the top. Bring the mix to the boil, cover and leave to simmer for around 30-40 minutes. At around 25 mins, add the drained chickpeas. For a thicker sauce, remove the lid from the pan around 20 mins in to the cook.
Once it’s cooked, chop up some parsley and sprinkle on top.
Serve immediately, with some crusty white bread.