When the temperature drops, a warming weeknight meal brings a whole lot of comfort. This Quick chicken, chorizo and chickpea braise recipe does this - deliciously!
Serves44
Cook time40 mins40 minutes
Prep time10 mins10 minutes
Ingredients
1½ tbs olive oil
800g Coles RSPCA Approved Chicken Breast Fillets
1 brown onion, chopped
2 celery sticks, thinly sliced
2 chorizo, coarsely chopped
2 garlic cloves, crushed
1 cup (250ml) white wine
1 Continental Chicken Stock Pot
3 cups (750ml) boiling water
1 small (300g) sweet potato, peeled, cut into 2cm pieces
400g can chickpeas, rinsed, drained
120g Coles Australian Baby Spinach Leaves
Crusty bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp of oil in a large heavy based saucepan over medium heat. Season chicken. Cook for 2 mins each side or until browned. Transfer to a plate.
Step 2
Heat remaining oil in the same pan over medium heat. Add onion, celery and chorizo. Cook, stirring occasionally, for 10 mins or until vegetables soften and chorizo is caramelised. Add garlic and cook for 1 min. Add wine and cook for 2-3 mins or until reduced by half. Dissolve chicken stock pot in the boiling water. Add to pan with the sweet potato. Season. Reduce heat to low and simmer for 10 mins.
Step 3
Return chicken to the pan. Cook, covered, for 8 mins or until chicken is cooked through. Add chickpeas and spinach and cook for a further 2-3 mins or until spinach wilts.
Step 4
Divide the braise between serving bowls. Serve with crusty bread.
