Spanish Chicken & Chorizo

If ever there was a flavour pairing made in heaven it was chicken and chorizo. The just-right spiciness of Spanish chorizo adds a vibrant kick to chicken dishes, helping to bring out the subtle smoky flavour of a perfectly cooked chicken.

Ingredients

4 Chicken Breasts, without skin
4 Tbsp Olive Oil
60 g Chorizo Sausage, sliced into 1mm slices
2 Medium Onions, peeled and finely chopped
6 Garlic Cloves, peeled and chopped
2 Red Peppers, diced
2 Green Peppers, diced
2 Yellow Peppers, diced
2 Sprigs of Thyme
1 heaped Tsp smoked Paprika
400 ml Fino or Manzanilla (dry) Sherry
1 x 440g Chopped Tomatoes
2 Tbsp Parsley, leaves picked and chopped
Rustic Bread to serve, sliced
Sea Salt and Freshly Ground Black Pepper

How to cook

Heat the Olive Oil in a frying pan and fry Chorizo until starts to brown
Remove Chorizo from the pan and set aside
Fry the Chicken breasts for about 6 minutes on each side
Remove Chicken and place with Chorizo
Add the Onions to the pan with Garlic and Peppers. Cook until soft
Stir in Thyme and Paprika and stir for 1 minute
Return Chicken and Chorizo to the pan and stir in Sherry
Cook off the alcohol, about 1 minute, and then add Chopped Tomatoes
Bring to a simmer and cook until Chicken is cooked through, about 10 minutes
Season to taste, serve sprinkled with Chopped Parsley and accompany with Rustic Bread

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