Recipe - POTATO CHICKEN AND CHORIZO STEW
2 lge potatoes
240 gm chorizo
300g diced chicken breast
25 ml oil
2 lge onions chopped
2 bay leaves
1 chicken stockpot
Peel the potatoes.
Roughly chop potatoes.
Cut the chorizo to smaller size pieces than the potatoes.
In a large pan over a medium heat add the onion and cook gently for about 15 minutes,
Add the chicken and chorizo until it starts to caramelise.
Place in slow cooker.
Add the potatoes, bay leaves
Add chicken stockpot and water
(150ml may not sound a lot of water but the vegetables will make liquid, fear not)
Slow cook on a low for 4 hrs
Cooking slowly will bring out more starch from the potatoes
Serve with crusty bread rolls for dunking.