Chicken Chilindron – Eat Healthy for Less
Time: 2 hrs 40 mins
£1.47 per serving
Tomatoes, red peppers and chorizo characterise this chicken chilindron stew, which hails from Aragon in north-eastern Spain. This dish is a delicious, warming and comforting midweek dish. Enjoy for just £1.47 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 694kcals; Carbohydrates 12.8g; Total Fat 33.9g; Saturated Fat 10.9g; Protein 80.4g; Fibre 3.2g; Salt 1.04g.
- Olive oil
- 1 x 1.4kg whole chicken, 2 wings, 2 breasts, 2 legs, 2 thighs
- 250g chorizo
- 2 onions, peeled and sliced
- 3 garlic, peeled and sliced
- 8 ripe tomatoes
- 1 x 290g jar roasted red peppers in oil
- 400ml chicken stock
- 1/2 bunch of rosemary
- 1 handful mixed olives
- 1 pinch of saffron
- 1 lemon
- 2 anchovy fillets in oil
Drizzle a little oil into a large casserole pan over medium heat. Season the chicken well with sea salt and black pepper, brown in the pan for a few minutes, then remove to a plate – you may need to work in batches.
Slice the chorizo, then cook for 4-5 minutes or until crisp and golden, stirring regularly. Using a slotted spoon, transfer to the chicken plate, leaving the flavoured oil behind in the pan.
Peel and slice the onion and garlic, then cook in the flavoured oil for 10 minutes or until softened, stirring occasionally.
Score a cross into the bottom of each tomato, then submerge in boiling water for 5 minutes or until the skins start to loosen. Remove to a colander and place under cold running water until cool enough to handle. Discard the skins and seeds, then roughly chop the flesh.
Drain the peppers, tear them into thick strips and add to the onions and garlic. Cook for a couple of minutes, then turn the heat up to high and add a good splash of the stock to deglaze the pan, then add the tomatoes and chicken stock.
Tie most of the rosemary sprigs together with food-safe string, then add to the pan along with the chicken, chorizo and any juices from the plate.
Reduce the heat to low and cook with the lid ajar for 1 hour 30 minutes or until the chicken is tender and the sauce has thickened.
Destone the olives and place in a measuring jug with the saffron, then pour over 300ml of boiling water and leave to steep.
Add the olive and saffron stock to the casserole pan for the final 30 minutes. Finely grate in the lemon zest and add the anchovies.
Pick the remaining rosemary leaves and fry in a little oil for 1 minute or until crispy.
When the stew is ready, carefully fish out and discard the rosemary bunch, then scatter over the crispy rosemary. Delicious served with rice and a seasonal salad, or some crusty bread for mopping up the juices.