Ingredients
3 Tbsp extra virgin olive oil
125g chorizo, finely diced
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
VEGETABLES
2 sticks celery, cut into 1cm-thick slices
1 red capsicum, diced into 1cm cubes
1 carrot, diced into 1cm cubes
1 red onion, finely chopped
2 cloves garlic, smashed
HERBS AND SPICES
6 sprigs coriander, roots, stalks and leaves all finely chopped
1 Tbsp smoked paprika
1 tsp dried oregano
LIQUID
3L water
ADDITIONS
2 Tbsp tomato paste
Finely grated zest and juice of 1 lime
400g can chickpeas, drained, rinsed
GARNISH
Avo toast
Sour cream
Dried chilli flakes
Coriander leaves
Lime wedges
Natural corn chips
Method
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Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a mediumhigh heat. Add veg and chorizo. Cook, stirring occasionally, for 8 minutes or until veg is just tender and chorizo is lightly browned. Transfer to a bowl and set aside.
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To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
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Return vegetables to pan.
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Add herbs and spices.
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Pour in liquid.
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Cover with lid and cook over a medium heat until simmering.
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Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
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Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
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When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.
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Return pan to a low heat. Add chicken.
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Stir in additions. Bring to a simmer and cook for 15 minutes.
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Ladle into serving bowls. Serve topped with garnish.
