Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Thermomix Ambassador, first ever MasterChef winner and Australia's favourite home cook, Julie Goodwin, demonstrates how to make a Chicken and chorizo stew in a Thermomix.

INGREDIENTS:

Portions4 portion(s)
2 chorizo sausages, (about 310 g), cut lengthways into halves and then into 1cm slices
40 g olive oil
600 g skinless chicken thigh fillets, cut into strips (about 1 cm x 5 cm)
1 brown onion, (about 140 g) cut into halves
1 garlic clove
1 long red chilli, deseeded
1 red capsicum,, (150 g) deseeded and roughly chopped
70 g tomato paste
400 g canned chopped tomatoes
½ tsp sea salt
¼ tsp Freshly ground black pepper
100 g dried risoni pasta
250 g liquid beef stock (see tips)

RECIPE'S PREPARATION:
1. Place chorizo and 20g of the oil into mixing bowl and cook 6 min/100°C/counter-clockwise operation/speed 1 with measuring cup removed and simmering basket on mixing bowl lid. Set aside.

2. Place remaining 20g oil and chicken strips into mixing bowl and cook 10min/100°C/counter-clockwise operation/Gentle stir setting. Set aside with the chorizo.

3. Place brown onion, garlic clove, long red chilli and red capsicum into mixing bowl and blend 5 sec/speed 10. Scrape down sides of mixing bowl with spatula, then repeat blending 5 sec/speed 10.

4. Add tomato paste, canned tomatoes, salt and pepper and cook 13 min/Varoma/speed 2 with measuring cup removed and simmering basket on mixing bowl lid.

5. Add cooked chorizo and chicken and all remaining ingredients and cook 15 min/100°C/counter-clockwise operation/Gentle stir setting with measuring cup removed and simmering basket on mixing bowl lid. Transfer to a ThermoServer and allow to ret of five minutes before serving


TIP:

Serve Chicken and chorizo stew with a green salad and fresh bread.

If you prefer a spicier stew, don't deseed your chilli.

You can make your own Meat stock concentrate in the Thermomix (see recipe below). Simply subsitute the liquid beef stock for ½ tbsp of Meat stock concentrate diluted in 250 g water.

TM meat stock concentrate: Place 300 g sinew-free meat (e.g. beef, lamb) into mixing bowl and mince 5 sec/speed 7. Set aside. Place 300 g mixed vegetables (e.g. celery stalk, carrot, onion, garlic, tomato) and 4 sprigs fresh herbs of choice into mixing bowl and chop 10 sec/speed 5. Add 150 g sea salt; 30 g red wine; 1 dried bay leaf; 4 whole cloves and; reserved meat mince and cook 25 min/Varoma/speed 2 with MC removed and TM basket on mixing bowl lid. Remove TM basket, replace MC and blend 1 min/speed 7, gradually increasing speed from speed 1 to speed 7.

VARIATION:

Gluten free version: replace the risoni with rice and ensure you purchase gluten free chorizo. Cooking time will vary depending on the type of rice used. Pre-soak brown rice overnight to reduce cooking time.