So, it’s Sunday again!
This week I decided to go for a simple recipe, though nice none the less.
Chorizo and chicken [Serves 1] (serve with any pasta, lovely on spaghetti, anything will do!):
- Handful of chorizo, coarsely diced
- Chicken breasts cut into thin strips/chunks
- Half a medium onion, diced
- 1 clove of garlic, crushed
- 2-3 tbsps of olive oil
- 3 medium tomatoes diced
So fry the onion in the oil over a medium heat until translucent, for around 5 mins. Add the garlic and quickly cook, being careful not to burn. Add the chorizo and heat for a few minutes until starts to brown. If the chorizo is already cooked, there is no need to cook it otherwise cook it through. The aim is to get some of the spice/flavour into the oil for the chicken.
Throw in the chicken and cook through, coating it in all the lovely chorizo oil. When the chicken is done, add the tomatoes, bring the juices to the boil on a low heat and simmer for a few minutes until reduced to a paste like consistency.
Serve over pasta with a good Spanish lager or a glass of dry white wine and enjoy.