A great one pot meal for those busy weeknights that the whole family will love!
2 Chorizo sausage, chopped into bite size pieces
800g skinless chicken thigh, excess fat trimmed, cubed
1 large red onion, diced
3 celery sticks, diced
4 medium carrots, diced
1 cup chopped green beans
2 cans diced tomato
1/2 cup Kalamata olives, halved
1 jar passata
2 generous spoons tomato paste
1 1/2 tspn smoked paprika
2 1/2 tspn sweet paprika
Salt and pepper to taste
Chili flakes or fresh chili (optional)
Preheat oven to 160 degrees.
Heat a heavy oven proof casserole dish.
Add little oil and cook chorizo sausage till cooked, set aside.
Add chicken to pan and brown in oil from chorizo; remove and add to chorizo.
Saute onion, celery and carrot. Once soft add paprika and stir/cook till fragrant.
Add chicken and chorizo back to the pan, along with the rest of the ingredients and stir to combine.
Cook in oven for 21/2 to 3 hours, stirring occasionally. (Add more passata or water if you prefer it not too thick)
Serve with steamed rice, topped with fresh coriander and chili if desired.
(You could also serve with crusty bread and a green salad or pasta if preferred)