Hello hello! Gosh, it’s been a while hasn’t it? I’m sorry – I didn’t mean to abandon you! My other site Railway Weddings has been monopolising my time a bit, plus we’ve just been away to the fairytale island of Aero in Denmark for a wedding where the food and wine never stopped flowing. Now however, I’m back in rainy, cold Edinburgh and in need of some warming – but non-fattening – comfort food.
I picked up a lovely chorizo in Waitrose on special offer so I was trying to think of something to make the most of that – and lo, the Spanish chicken stew was born! Hope you enjoy it.
5:2 recipe: Spanish chicken stew – 400 calories
Ingredients – serves 4
- 400g M&S skinless and boneless chicken thighs: 540 calories
- 150g red pepper, chopped: 39 calories
- 130g Unearthed Chorizo Spicy Sarta Ring, sliced: 660 calories
- 50g red lentils (dry): 159 calories
- 6 medium tomatoes, skinned and chopped: 133 calories
- 1/2 large Spanish onion, sliced: 30 calories
- 1 tbsp smoked paprika: 20 calories
- 1/2 tablespoon cornflour: 17 calories
- Fry the chorizo in an oven-proof pan until it goes crispy and starts to release its lovely paprika-flavoured oil. Remove with a slotted spoon leaving the oil in the pan.
- Add the chicken thighs and brown on all sides, then remove from the pan and put to one side with the chorizo.
- Add the onions and smoked paprika to the pan and cook slowly until softened, then throw in the chicken and chorizo, along with the pepper, lentils, tomatoes and a good slug of water. Stir well then cook in a medium oven for around half an hour.
- Once the time’s up, take the stew out of the oven and have a look – if the sauce is still very liquid, drain it over a saucepan, add some cornflour and cook until thickened before adding back to the stew pan.
This is perfect served on its own but if you do have spare calories, a hunk of fresh bread or small portion of rice would go nicely too.