1 Red onion, finely chopped (s)
1 Garlic, crushed (s)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
100g Mushrooms, cut into quarters (s)
200g Chicken stock
370g Tesco’s “Mix & Match” cauliflower, carrot & broccoli (s)
400g Mixed pulses (p)
400g Chopped tomatoes (s)
460g Chicken thighs cut into chunks (p)
S & P
Pre-heat the oven to an “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, garlic, chorizo, cook until soft.
Add the pulses, tomato, mushrooms, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
Boil a saucepan of water, cook the mixed veg for 8 mins for a firm crunch. Plate up.
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