Recipe built on what was left of a Chorizo Casoulet. I added extra potatoes and diced onions. Plus diced red pepper.
I chopped up one chicken breast, and added the pieces to the pan, along with extra water, and chicken stock, and half a garlic clove. Plus a squirt of tomato puree. Cooked for half an hour under glass at a lowish heat. Dressed with dried basil ten minutes before serving. Fabulous dish!
