chicken and chorizo with lentils
How to make chicken and chorizo with lentils recipe
Serves 2
Total cooking time 10 minutes
Ingredients:
1 tablespoon olive oil
1 small onion, thinly sliced
125 g (4 oz) chorizo sausage, thinly sliced
300 g (10 oz) skinless chicken breast fillets, cubed
250 g (8 oz) pack ready-cooked green lentils
2 tablespoons thyme leaves
150 ml (¼ pint) hot chicken stock
1 tablespoon Dijon mustard
salt and pepper
crusty bread, to serve (optional)
Method:
Heat the oil in a large frying pan, add the onion, chorizo and chicken and cook over a medium-high heat for 5–7 minutes, stirring occasionally, until golden and the chicken is cooked through.
Add the lentils, thyme, stock and mustard and stir well to combine, then cook for a further 2 minutes until boiling. Season well with pepper and a little salt to taste. Serve with crusty bread, if liked.
For chicken, chorizo & lentil soup, heat 1 tablespoon olive oil in a large saucepan, add 1 roughly chopped onion, 125 g (4 oz) diced chorizo sausage and 150 g (5 oz) roughly cubed skinless chicken breast fillets and cook for 4–5 minutes until golden and the chicken is cooked through.
Add 175 g (6 oz) green lentils and 500 ml (17 fl oz) hot chicken stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the lentils are tender.
Stir in 1 tablespoon Dijon mustard and season well. Transfer the mixture to a food processor and whizz until almost smooth. Serve with crusty bread. Total cooking time 30 minutes.
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| chicken and chorizo with lentils |
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