As I have mentioned in a previous post we visited Tenerife this summer. While we were there of course we had to sample the Spanish delicacies. My son Ted, who is 11, loves chorizo. The day after we arrived we headed for the local supermarkets and of we brought chorizo. By the end of the holiday, I had to use it up. Of course, I hate to see waste so I decided to cook it in a soup. I made this meal when we go home and it was as good then as it is as home. That’s way I’m sharing this recipe with you. Below is a video and recipe for you.
What do you love to eat while abroad? What are your favourite delicacies? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Teaspoon
- Stirring/serving spoon
Ingredients
- Chicken breasts x 500g
- Chorizo x 80g
- Leek x 1
- Courgette x 1
- Carrot x 1
- Yellow pepper x 1
- Green beans x 2 handfuls
- Tomatoes x 1 400g tinned
- Chicken or vegetable stock x 600mls
- Potatoes x 800g
- Dried mixed herbs x 2 tsp
- Salt and pepper to taste
Method
- Preheat the oven to 160°C or gas mark 4.
- Slice the leek into 1/2 centimetre pieces.
- Squash the garlic with the knife and remove the skin.
- Slice the garlic thinly.
- Peel and grate the carrot and courgette.
- Cut the top from the yellow pepper.
- Now slice and dice the flesh.
- Chop the green beans into 1 inch pieces.
- Peel and cut the potatoes into 2 inch pieces.
- Cut the chicken into 2 inch pieces.
- Score the chorizo down the side.
- Peel the skin off using your hands.
- Then slice the flesh into 1/2 centimetre pieces.
- Put the large pan onto a medium to high heat on the hob and add oil to the base.
- When the pan is hot add in the leeks and fry until they start to soften.
- Add in the garlic and fry until it starts to go brown ish around the edges.
- Next add in the pepper and fry until the pepper starts to soften as well.
- It will take time but be patient the pepper with soften.
- Now add in the carrots and courgette and fry for a further few minutes.
- If the pan gets to hot turn the heat down and add a little water to the base to stop these ingredients from sticking.
- Add in the chorizo and fry until golden brown.
- Put in the chicken and fry until that turns golden brown as well.
- Pour over the tinned tomatoes and pour the stock into the empty tin.
- Pour all of the stock into the large saucepan.
- Sprinkle over the dried mixed herbs and salt and pepper to taste.
- Put the potatoes in and turn the heat up.
- Bring the pan to the boil and then turn to heat down to a medium heat.
- Leave the pan to simmer until the potatoes are fork fall.
- Add in the green beans and put the lid on.
- Turn the heat off from the hob and carefully place the saucepan in the oven.
- Cook in the oven for an hour to 1 1/2 hours.
- Carefully remove the soup from the oven and carefully remove the lid.
- Leave to cool for about 15 – 20 minutes maybe longer if necessary.
- Then serve and enjoy.
Oven Baked Chicken, Chorizo and Potato Soup was a great soup home and abroad. It was very easy to prepare and cook. All of the ingredients in this soup are freezable. You could make double of this dinner and freeze it for another occasion. Also it makes a lovely leftover lunch the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 