Chicken and Chorizo Stew

Serves 2

Prep time:     10 minutes                Cooking time: 1 hour



2 chicken breast, chopped into small chunks

1 chorizo ring, sliced

1 onion

2 bulbs of crushed garlic

1 courgette

1 aubergine

1 red pepper sliced.

1 cup of sliced mushrooms

2 tins of chopped tomatoes

1 tbsp of tomato puree

Salt, pepper and mixed herbs to taste

Coconut oil to fry ingredients



  1. Fry the chicken in a large frying pan on a medium heat until slightly browned.
  2. Add the onion, mushrooms, garlic and pepper and fry for a few minutes before adding the courgette, aubergine and chorizo. Continue frying until the courgette and aubergine are cooked through, adding more coconut oil if needed.
  3.  Transfer the ingredients into a large saucepan. Add the chopped tomatoes, tomato puree and seasoning.
  4. Bring the ingredients to boil and then reduce to simmer for 30 – 45 minutes.
  5. Serve into a bowl and leave to stand for 5 minutes. This dish is so much nicer warm as opposed to boiling hot!


Back to ‘A first glimpse into what I eat on the Ketogenic Diet’.



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