RECIPE OF THE MONTH | June 2025
Spicy Chorizo, Chicken & Red Pepper Stew
Serves: 4-6 | Preparation: 15 minutes | Cook Time: 40 minutes
Spicy Chorizo is the star of our June Recipe of the Month at Forage. A warming and flavourful stew made with tender chicken and sweet red peppers. Perfect for cosy nights and packed with rich, smoky depth.
Ingredients
2 tbsp Forage rapeseed oil
1 red onion, diced
3 garlic cloves, minced
1 red chili, finely chopped (or 1 tsp chili flakes)
150g Baker’s Pig chorizo, diced
500g chicken Legs, thighs or breasts, cut into chunks
1 red bell peppers, sliced
1 tsp smoked paprika
400g Shop chopped tomatoes
300ml Potts’ chicken stock can
Salt & pepper, to taste
Fresh parsley or coriander, chopped (for garnish)
Optional:
400g can of butter beans, chickpeas, or cannellini beans, drained (for a heartier version)
Method
1. Heat Forage rapeseed oil in a large pot over medium heat, Season the chicken with salt and pepper, until browned on all sides, Add onion and sauté for 5 minutes until soft.
2. Add garlic and chili, cook for 1 minute, then stir in chorizo. Let it cook for 4–5 minutes until the chorizo releases its oils and becomes slightly crisp.
3. Stir in red peppers and smoked paprika. Cook for another 2 minutes to toast the spices.
4. Pour in chopped tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally.
5. Season with salt and pepper to taste. If using, stir in the beans during the last 10 minutes of cooking.
6. Garnish with chopped parsley or coriander and serve.
Dirwest: The Future of Welsh Drinks | Bold, Bilingual & Alcohol Free
May 17, 2025
No Comments
Read More »