Chicken and Chorizo with Roasted Mini Potatoes
found in Mains - Poultry
 | 10 SPs |
|
Prep: 15 minutes
Cook: 45 minutes
Difficulty:
Moderate
Spicy chorizo is the ideal match for chicken in this easy dish thats perfect for a relaxed midweek supper and saves on the washing up.
Ingredients
- 500g new potatoes, halved
- 6 sprays calorie controlled cooking spray
- 2 tsp smoked paprika
- 125g chorizo, diced
- 600g chicken breasts, cut into thick strips
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1⁄2 tbsp tomato puree
- 1 tsp oregano
- 75g olives, drained
- 1 bunch(es) parsley
- 100g feta cheese, crumbled
- 400g chopped tomatoes (tinned)
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put the potatoes in a roasting tin and mist with cooking spray. Sprinkle over half the paprika and season. Roast for 45 minutes, turning halfway through cooking, until crisp and golden.
2
Meanwhile, mist a deep lidded frying pan with cooking spray and cook the chorizo over a medium heat for 4-5 minutes, until it turns golden and releases its oil. Remove from the pan using a slotted spoon, retaining the oil, and set aside. Add the chicken to the pan and cook for 5 minutes, until golden brown all over. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes until softened.
3
Add the garlic and peppers and cook for 4-5 minutes. Return the chorizo and chicken to the pan and add the tomatoes, tomato puree, remaining paprika, oregano and olives plus a splash of water. Reduce the heat and simmer, covered, for 10 minutes them remove the lid and simmer for a further 5 minutes, until the sauce has thickened slightly. Stir through the parsley then sprinkle over the feta. Serve with the roasted potatoes.
