Gary Rhodes' chicken and chorizo stew

(65 ratings)
Gary Rhodes' chicken and chorizo stew
Gary Rhodes' chicken and chorizo stew
  • Serves: 2

  • Prep time:

    (may need 5 mins extra)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Top chef Gary Rhodes shows you how to make a speedy chicken stew in less than half-an-hour


  • 2tbsp olive oil
  • 175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces
  • 1 large onion, sliced
  • 400g (14oz) cannelini beans, drained and rinsed
  • 400g (14oz) tin of chopped tomatoes
  • 2 plum tomatoes, quartered and deseeded
  • 2 chicken breasts, skinless
  • Salt and pepper
  • A pinch of sugar

100-150ml (3½ - 5 oz) of passata can be added for a looser, richer sauce.


  1. Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released.
  2. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins.
  3. Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.

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