Name: Gary Rhodes' chicken and chorizo stew recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves: 2
Ingredients: 2tbsp olive oil; 175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces; 1 large onion, sliced; 400g (14oz) cannelini beans, drained and rinsed; 400g (14oz) tin of chopped tomatoes; 2 plum tomatoes, quartered and deseeded; 2 chicken breasts, skinless; Salt and pepper; A pinch of sugar

By Gary Rhodes

published 20 July 2019

in Recipes

Top chef Gary Rhodes shows you how to make a speedy chicken stew in less than half-an-hour for when you want dinner in a hurry! In no rush? Then let the flavours meld together and simmer away slowly in you slow cooker so it's ready when you are.

Ingredients

2tbsp olive oil
175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces
1 large onion, sliced
400g (14oz) cannelini beans, drained and rinsed
400g (14oz) tin of chopped tomatoes
2 plum tomatoes, quartered and deseeded
2 chicken breasts, skinless
Salt and pepper
A pinch of sugar

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Method

Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released.
Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins.
Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.
Slow Cooker Method: Fry the Chorizo, chicken and onion together in a pan. Add to a slow cooker with the remaining ingredients and and allow to simmer on high for 3 hours.

Top Tip for making Gary Rhodes' chicken and chorizo stew

100-150ml (3½ - 5 oz) of passata can be added for a looser, richer sauce.

Gary Rhodes OBE was an English restaurateur and television chef, known for his world class food and love of English cuisine - as well as his distinctive spiked hair style! Throughout his extensive career he worked at a multitude of restaurants - sous chef at the Reform Club, Pall Mall, and Capital Hotel, as well as head chef at The Greenhouse. The latter venture’s menu became known for reviving British classic including fishcakes and bread and butter pudding and he helped them secure a Michelin star. Throughout his career he opened four of his own restaurants, two were located in London and the other two in the United Arab Emirates where he moved to with his family in 2011. He also fronted many cooking shows such as MasterChef and Hell’s kitchen Two of our favourite recipes of Rhodes’ are his bacon and potato frittata recipe - packed with nourishing ingredients for a delicious hearty breakfast - and his Caramel slice recipe for a tasty, smooth sweet treat. Gary Rhodes died at the age of 59 in 2019. Many celebrity chefs paid moving tributes including Jamie Oliver who said Rhodes was ‘a massive inspiration to him as a young chef’, and also Tom Kerridge who described Rhodes as ‘one of the greatest British chefs who almost single-handedly put British food on the world stage’.