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.
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).