Ingredients
Method
Heat 1 Tbsp of the oil in a large, heavy-based saucepan over medium-high heat. Add vegetables and chorizo. Cook, stirring occasionally, for 8 minutes or until veges are just tender and chorizo is lightly browned. Transfer to a bowl and set aside.
To same pan, add the 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.)
Return vegetables and chorizo to pan. Add herbs and spices.
Pour in liquid. Cover with a lid and cook over medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1 ½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.
Return pan to low heat. Add chicken.
Stir in additions. Bring to a simmer and cook for 15 minutes.
Ladle into serving bowls. Serve topped with the garnish ingredients.
To make avo toast, toast slices of sourdough bread, drizzle with extra virgin olive oil and top with sliced avocado. Season and sprinkle with a pinch of dried chilli flakes for extra kick.
Note
