FRYING-PAN CHICKEN AND CHORIZO
A satisfying Spanish-style supper. We love the combination of rich chorizo and succulent chicken.
SERVES 2
✣ 10 new potatoes, sliced into thick rounds
✣ 2tbsp rapeseed oil
✣ 190g (6¾oz) raw mini chorizo sausages, halved
✣ 400g (14oz) chicken thighs fillets, cut into 1cm (½in) wide strips
✣ 1 red onion, sliced
✣ 1 Romano red pepper, halved lengthways, deseeded and sliced
✣ 2 garlic cloves, thinly sliced
✣ 8-10 sage leaves, shredded
✣ 4tbsp dry sherry
✣ 25g pack fresh parsley, roughly chopped
✣ Crusty bread and salad leaves, to serve
1
Cook the potatoes in a pan of lightly salted boiling water for 10 mins until just tender, then drain.
2
Heat the oil in a large wok or frying pan. Add the potatoes and chorizo and fry, stirring occasionally, for 10 mins, or until the potatoes are turning golden on all sides. 3
Add the chicken, onion and red pepper, season and cook for 5 mins until the chicken is lightly browned. 4
Add the garlic and sage and fry for a further
5 mins until the chicken is cooked through. Add the sherry to the pan, let it bubble vigorously for 1-2 mins, then check the seasoning.
5
Transfer to a serving dish and scatter over the parsley. Serve with bread and salad or green vegetables.
TIP If using large chorizo sausages, slice into 2cm (¾in) pieces. As an alternative to chicken, cook with prawns.