Tuesday 26 February 2013

Spanish Chicken



olive oil 
4oz Chorizo
2 skinless chicken fillets, sliced into thickish strips 
2 red onions, thinly sliced
Mixture red, yellow and green baby sweet peppers, thinly sliced
1 courgette, sliced 
3 garlic cloves, finely chopped
Handful of baby plum tomatoes, halved
1 tablespoon of tomato puree
500ml passata
A pinch hot Smoked Paprika
A pinch of dried oregano
A pinch of dried thyme
salt and pepper to taste
400g tin cannellini beans, washed and drained
*a little freshly chopped flat leaf parsley to garnish
 
  • Heat the oil in a large pot with lid.
  • Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown 
  • Tip in the courgettes, peppers, onion and garlic, and cook for 5 minutes.
  • Add the chicken and cook for 5 minutes
  • Add in the tomatoes, Passata, puree, paprika, oregano and thyme
  • Gently stir in beans
  • Simmer covered for 30-35 minutes until chicken is cooked through
  • Adjust seasoning and serve

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