Baked Hake with Chorizo and Chickpeas
Serve up a Spanish-inspired hake dish for summer from Seafish.
Spanish Chicken Stew
Food
Main Courses
Quick Meals
Spanish
A Spanish influenced, lighter chicken stew with paprika notes.
10 Servings
Ingredients
• 150g ready to eat chorizo, diced
• 300g onion, diced
• 750g chicken thighs, diced
• 700g tinned chopped tomatoes
• 20g Knorr Professional Garlic Puree
• 500g cannellini beans, drained
• 15g Knorr Professional Vegetable Powder Bouillon
• 200g frozen spinach, defrost before use
Method
- Place a pan on a medium heat and add the chorizo, then cook for 3-4 mins allowing some of the oil to be released.
- Add the onion and chicken, coat in the oil then allow to seal for 4-5 mins.
- Pour in the tomatoes and stir through the Knorr Professional Garlic Puree then cover with a lid or foil and simmer for 20 mins.
- Add the beans along with the Knorr Professional Vegetable Powder Bouillon and stir together.
- Continue to cook for a further 15-20 mins or until core temperature is reached.
- Squeeze any excess water from the spinach then stir through the chicken before serving with a selection of vegetables.
