Chicken and chorizo stew with crushed potatoes
Jimmy Garcia is a 26-year-old stockbroker-turned-chef known in London for his pop-up restaurants and quirky but delicious dishes which are fast-earning him a reputation amongst the capital's foodie crowd.
Today Jimmy is popping in to show us how to cook a quick and simple chicken and chorizo stew - perfect for a Monday night family meal.
Serves: 4
4 chicken thighs1/2 stick chorizo1 stick celery2 red onions2 red peppers1 courgette3 cloves garliccpl sprigs thyme1/2 bottle passata1 tin chopped tomatoes1 glass white wine800g new potatoes1 bunch parsleysqueeze lemon juice
Method1. Fry the chicken thighs skin side down until golden brown, then set aside
In the same pan, add the garlic, onions and celery and fry until softened
Cut chorizo in to small cubes and add to saucepan
Cut the courgette and peppers in to reasonably big pieces and add to the pan
Stir in one glass of white wine, passata and tinned tomatoes, and allow to simmer for 10 minutes
Transfer the chicken thighs and sauce to a roasting tray, and cook for 40mins at 150 degrees c with a lid on...
...then for a further ten minutes with the lid off
Crushed potatoes
Boil potatoes until soft
Lightly mash with skins on
Squeeze juice of one lemon
Finely chopped parsley
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