Recipes
Date posted: 04/02/2024
Ingredients
| Olive oil | 100ml |
| Smoked paprika | 25g |
| Everyday Favourites rosemary needles | 5g |
| Everyday Favourites dry oregano | 15g |
| Garlic, peeled and halved | 30g |
| Chicken fillet, skin on | 10 |
| Capsicum yellow peppers, diced | 3 |
| Chorizo | 30g |
| Red chillis | 10g |
| Multi use tomato base | 1.6kg |
| Chickpeas in water | 300g |
| Pitted black olives | 100g |
| Semi-dried tomatoes in oil | 100g |
| Parsley, chopped | 50g |
| Potatoes, diced | 100g |
Method
- Mix together the oil, smoked paprika, rosemary, oregano, halved garlic cloves and marinate the chicken for a few hours.
- To make the sauce, dice the peppers and chorizo in a pan, add both to oil and saute, add the chilli to saute for a minutes. When coloured, add the tomato base and simmer, add the chickpeas, olives, sunblushed tomatoes and simmer.
- Pan fry the breast to get colour, remove from the pan and add a portion of sauce with some chopped parsley and warm through. Top with the chicken and put in the oven until cooked. Deep fry the potatoes. Decant onto a serving plate and top with crispy potatoes.