Are you putting on the cho-RITZ-o?

If the answer is yes, shame on you! You’re pronouncing it all wrong…just like me. 🙂

My Yorkshire accent tends to harden and flatten many a syllable but the delightful chorizo sausage (see, there’s not even a ‘T’ in it!) needs to sounds as exotic as it tastes: Say ‘choriTHo’ or ‘chorEESo’.

Originating from the Iberian peninsula (Spain, Portugal, Andorra and Gibraltar), its cured, spicy goodness makes it a popular choice for tapas and can certainly jazz up any dish. (Okay, not any dish – I’m sure it wouldn’t work well in a chocolate cake, but you know what I mean…)

Although I’m not a huge fan of sausages in general, this has been a firm favourite (and a kitchen staple) for many years. Whether it’s added to a pasta bake, chopped into an omelette or used in a traditional paella, it’s a sure way to heat up the taste buds!

So as it’s getting increasingly gloomier and colder outside for the northern hemisphere, how about pairing it with chicken in a hearty, warming stew? Even better, because Monday Munchies loves all things simple, it’s a crock pot adventure freeing up more time for layering up in winter woolies or staying snuggled under a blanket!

We served ours with a sticky rice, but it would work equally as well with mash potato, as a jacket potato filling or eaten cold in a wrap – it was even nicer the next day.

So turn up the fire in your mouth and let chorizo warm the cockles of your tum – you’ll not regret it!

WHAT YOU’LL NEED: (serves 4, takes 6 + 1 hours)

• 100g chorizo.
• 500g chicken breast.
• 400g tin of diced tomatoes.
• 1 red onion (diced).
• 1 large red pepper (finely sliced).
• 3 choppped cloves of garlic (2 if very large).
• 2 Tbsp olive oil.
• 1 tsp paprika.
• 1/4 tsp cayenne pepper.

METHOD:
Fry the garlic and onion in the olive oil, stirring until transparent. Add the chorizo, paprika and cayenne, frying for a couple of minutes and mixing together well.

Add the chicken and cook until just sealed. Next, put everything into the crock pot, mixing in the tinned tomatoes then cook on low for 6 hours.

After 6 hours, remove the chicken breasts, shred / pull apart then replace into slow cooker, adding the red pepper and cooking for a further hour. Serve with your choice of side dish and enjoy! 🙂

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Image Credits: My own plus here and here.

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