Spanish chicken and potato stew
- March 2006
- Serves 4
- Takes 45 min to make, 40 min on the hob
Spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour. Make it in advance and freeze for when you can’t find time to cook.
- 24.1g (3.9g saturated)
- 37.9g (8.7g sugars)
To eat straightaway, continue cooking the stew at step 3 for 35 minutes instead of 5 minutes, then garnish with thyme leaves.
Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes
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