Smokey Cajun Chicken, Chorizo & White Bean Pot
[[ recipeID=recipe-2muxhfqwf, title=AAA***Smokey Cajun Chicken, Chorizo & White Bean Pot ]]
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Smokey Cajun Chicken, Chorizo & White Bean Pot
Smokey Cajun Chicken, Chorizo & White Bean Pot
Smokey chicken, crispy chorizo, creamy white beans and plenty of Cravin’ Cajun bubbling away in a rich tomato sauce. One pan, loads of flavour, and dinner sorted. Serve with crusty bread, rice or mash to make sure none of that sauce gets left behind.
Servings: 4
Keywords: Cravin' Cajun, Smoked Chicken, Chorizo
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
Ingredients
- 1 Tbsp olive oil
- 150 g chorizo, sliced
- 1 onion, diced
- 3 loves garlic, finely chopped
- 2 Tbsp Spicecraft Cravin’ Cajun Rub
- 1 Tbsp tomato paste
- 1 Tbsp red wine vinegar
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 2 x 400 g tin chopped tomatoes
- 6 sundried tomato halves, roughly chopped
- ½ cup chicken stock
- 2 x 400 g tins white beans, drained and rinsed
- 450 g cooked smoked chicken, roughly shredded or chopped
- 120 g fresh spinach
- Spicecraft Pimped Pepper, to finish
- A handful of fresh parsley, roughly chopped
- Sour cream, to serve
Instructions
- Heat the olive oil in a large frying pan or casserole dish over medium-high heat. Add the chorizo and cook for 3–4 minutes, until it starts to colour and releases its smoky oils.
- Add the onion and cook for 4–5 minutes, until softened and starting to turn golden. Stir in the garlic, then add the sundried tomatoes and cook for another 1–2 minutes
- Add the Cravin’ Cajun Rub and tomato paste, stirring everything together. Cook for 1–2 minutes, until the tomato paste darkens slightly and the spices become fragrant.
- Pour in the red wine vinegar, then add the brown sugar and Worcestershire sauce. Stir well and let it bubble for about 1 minute.
- Add the tin tomatoes and chicken stock, scraping up any tasty bits from the bottom of the pan as you stir.
- Add the drained and rinsed white beans, bring everything to a gentle simmer, and cook uncovered for 10–15 minutes until the sauce has reduced slightly and the flavours have come together.
- Add the smoked chicken and simmer for another 5 minutes, just until heated through.
- Stir in the spinach a handful at a time and cook until just wilted.
- Taste and adjust the seasoning if needed. Add a little more Cravin’ Cajun for extra punch, then finish with a generous shake of Pimped Pepper.
- Spoon into bowls and top with a dollop of sour cream and some chopped parsley.
Notes
Serve with rice, creamy mash or plenty of crusty bread for mopping up all that sauce. If you’re gluten-free, a slice or two of G3 Baker bread works beautifully alongside it too.
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