Chicken Meatball and Chorizo Stew

Ingredients

• 300 g ground chicken
• 1 egg
• 60 g breadcrumbs (or panko)
• salt (to taste)
• pepper (to taste)
• 100 g chorizo (diced)
• 1 tbsp oil (for frying)
• 1 chili pepper (finely chopped, plus extra for garnish)
• 3 clove garlic (finely chopped)
• 2 tbsp tomato paste
• 720 ml Mutti Passata (1 bottle)
• 200 g spinach
• 200 g white rice (cooked, for serving)
• fresh parsley (finely chopped, for garnish)

Steps

1. 1

   In a bowl, mix the ground chicken with the breadcrumbs (or panko) and the egg. Season the mixture with salt and pepper.

2. 2

   Roll the chicken mixture into small balls about 3 cm in diameter and set them aside.

3. 3

   Heat a splash of oil in a frying pan over medium-high heat and fry the diced chorizo until crispy.

4. 4

   Remove the crispy chorizo from the pan, leaving the rendered fat in the pan.

5. 5

   In the same pan, brown the chicken meatballs on all sides in the chorizo fat until golden brown.

6. 6

   Add the finely chopped garlic and chili pepper to the pan and fry with the meatballs for about 2 minutes.

7. 7

   Add the tomato paste and fry for another 2 minutes to cook off the acidity of the paste.

8. 8

   Pour the passata into the pan and further season the sauce with salt and pepper.

9. 9

   Allow everything to simmer gently on low heat for about 10 minutes so the flavors meld and the meatballs are cooked through.

10. 10

    Finally, add the spinach and the fried chorizo back to the pan. Cook briefly until the spinach has completely wilted.

11. 11

    Serve the stew with cooked white rice and garnish with fresh parsley and optionally some extra chili pepper.

Notes

The author recommends Mutti Passata for its silky texture and short cooking time. You can adjust the spiciness by using more or less chili pepper.

Nutrition per serving

• main course
• stew
• chicken
• chorizo
• quick
• dinner