Ingredients:
150 gms (3/4 cup) brown lentils
500 gms chicken breasts or thighs, cut into bite sized pieces
3 cured Spanish chorizo sausages, sliced in rounds and then halved
1 large onion, chopped
1 red or green pepper, diced
2 carrots, diced
7-8 cloves garlic
Olive oil
1 lt chicken stock
2 Tbsps tomato paste
1 1/2 tsps paprika
1 tsp ground pepper
salt to taste
Method:
150 gms (3/4 cup) brown lentils
500 gms chicken breasts or thighs, cut into bite sized pieces
3 cured Spanish chorizo sausages, sliced in rounds and then halved
1 large onion, chopped
1 red or green pepper, diced
2 carrots, diced
7-8 cloves garlic
Olive oil
1 lt chicken stock
2 Tbsps tomato paste
1 1/2 tsps paprika
1 tsp ground pepper
salt to taste
Method:
- Put the lentils in a bowl and cover with water. set aside.
- In a large, heavy bottomed pan, heat the oil. When hot, toss in the chopped chorizo and cook over medium-low heat for about 5 minutes. Remove the chorizo with a slotted spoon, leaving the flavoured oil behind.
- Now add the onions, peppers and carrots. cook for about 5-10 minutes, until the vegetables are soft.
- Add the garlic and cook for another 3-4 minutes.
- Drain the lentils, and add to the pot along with the stock, the tomato paste, the paprika and the ground pepper. Bring to a boil, then lower the heat, put a lid on the pan and cook on low heat for about 20-25 minutes, until the lentils are cooked. Taste for seasoning and add more salt if desired.
- Now add the chicken and cook until it is tender, about 15 minutes.
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