I like cooking that essentially consists of chopping stuff and then adding it to the pan in the right order. This recipe hits that nail firmly on the head. It also fills the kitchen with delicious smells. It got the cats interested, anyway.
If in Australia, make sure you get a continental chorizo for this recipe, not the inferior “chorizo primo” that seems to be common.
Serves: 4; Cooking: 30 mins
- 1 chorizo sausage, finely chopped.
- 1 brown onion, finely chopped.
- 1 carrot, peeled & finely chopped.
- 1 courgette (zucchini), ends trimmed, finely chopped.
- 2 garlic cloves, crushed/grated.
- 400g can diced tomatoes.
- 500ml chicken stock.
- 1 large chicken breast. Cut into chunks if very large.
- 110g risoni pasta.
- 40g spinach, finely shredded. (I put in a bit more, roughly torn, which seemed fine.)
- Lemon zest, to serve.
- Crusty bread, to serve.
Heat a large saucepan over a high heat and cook the chorizo for about 5 mins to brown and release the tasty oil. Transfer to a plate with a slotted spoon.
Add all the veg (onion, carrot, courgette & garlic) and cook, stirring, for 5 mins until the onion softens.
Add back the chorizo, plus tomatoes, stock and chicken. Bring to boil and then simmer for 10 mins or until chicken cooked.
Remove the chicken and coarsely shred. Return to the pan with the pasta. Cook for 6-7 mins until pasta is tender.
Remove from heat. Stir in spinach and season with salt and pepper.
Ladle into bowls and sprinkle with lemon zest. Serve with crusty bread. Yum!