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Chicken Chorizo (2017 update) |

Chicken Chorizo

I had some left over penne from the night before and found a chorizo and some other goodies which I needed to use. I really love digging out what I have not used every few days and seeing what I can come up with, it doesn’t always work out as I expect but this one was a real winner. If you don’t have chorizo, use bacon or salami. This fed 3 very hungry people with a bit left over so 4 or 5 would be right. It took all of 15 minutes from start to finish.

Chorico has a beautiful spicy paprika flavour that just puts this recipe in a whole dimension of it’s own. I make it regularly and love it every time.

What you need

Chorizo – about 25cm piece
3/4 large chicken breasts
1 large onion finely chopped or grated
3/4 cloves finely sliced garlic (not crushed)
1 tin chopped peeled tomatos
1 teaspoon paprika (I have smoked paprika which gives it a great flavor)
1 small dried chilli (leave this out if you don’t like it hot.)
Salt and pepper.
300g penne

The process

Slice the chicken breasts across the grain into fairly thin slices (3-4mm) and do the same with the chorizo. Season the chicken well with salt and pepper and sprinkle over the paprika.

In a hot wok or deep frying pan with a little oil, add the onion, garlic, chicken and chorizo and cook for about 5 minutes stirring all the time. When the chicken takes on a whitish color add the tin of chopped tomatos, reducethe heat to low and simmer for about another 5 minutes, stirring occasionally.

Toss the cooked penne into the pan or the mixture into the pasta pot and toss until the pasta is coated with sauce. You are done, enjoy.

2017 – I have really made this so often I have to remind you all. You can try different variations of this recipe using bacon instead of chorico and then adding a little smoked paprika or even adding some cream to the sauce just before serving and letting it heat up (well worth tring, it’s a winner for me).

We had a Malva pudding for dessert and I still had a bit of Lemon meringue pie which did not last very long… what a treat and so little fuss.


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6 Responses to “Chicken Chorizo (2017 update)”

  1. Abigail says:

    Hi Graham

    Made it last night with a some extra chilli, He hasn’t stopped calling me this morning. Thanks G, you are such a life saver!

  2. Ryan says:

    Another winner! I happened to have some leftover chorizo from a recent trip to Spain. This is definitely one of my favorite recipe’s:-)

  3. Barbara says:

    Another winner. Thanks G. So quick and SO tasty. The bit of chilli makes the difference on a cold night.

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