Smoky Chorizo 'Cocido' with Chicken, Olives & Panko
Spanish-style, with cherry tomatoes, parsley & chickpeas- Melk (inclusief lactose)
- Gluten
- Tarwe
- Amandelnoten
- Pinda's
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
Cocido is a hearty, traditional Spanish stew made of slow-cooked meat, vegetables and chickpeas. It gets its name from the Spanish verb "cocer", meaning "to cook".
Ingredients
100 g
Chicken thigh strips
60 g
Diced chorizo
(Contains: Melk (inclusief lactose))
⅓ pack
Chickpeas
½ piece
Onion
½ piece
Garlic
1 piece
Romano pepper
125 g
Red cherry tomatoes
50 g
Spinach
15 g
Green olives
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
¼
Tomato paste
¼ sachet(s)
BBQ spice rub
10 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
Not included in your delivery
75 milliliters
Low sodium chicken stock
¾ tablespoon
Olive oil
1 teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion, the chicken and the chorizo for 6 minutes.
- Add the garlic and the BBQ rub* and fry for 1 minute.
- Stir in the tomato paste and fry for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Prepare the stock. Drain and rinse the chickpeas.
- Halve the tomatoes, then transfer to the pan and fry for 3 - 4 minutes.
- Deglaze with the red wine vinegar, then add the chickpeas, the stock and half of the panko breadcrumbs.
- Gradually add the spinach and allow to wilt. Bring to the boil, then lower the heat and allow to simmer for 10 minutes.
- Heat a clean frying pan over high heat and toast rest of the panko breadcrumbs until golden-brown. Remove from the pan and set aside.
- Halve the Romano pepper lengthways.
- Heat a drizzle of olive oil in the same pan over medium heat. Fry the Romano pepper for 8 - 10 minutes, covered. Turn halfway.
- Roughly chop the parsley, the olives and the almonds.
- Stir the olives and half of the parsley into the cocido, then season to taste with salt and pepper.
- Serve the Romano pepper on plates and fill with the cocido.
- Garnish with the panko, the almonds and rest of the parsley.
