One Pot Chicken and Chorizo with Red Peppers and Sun-blushed Tomatoes

Good on its own or served with rice or crusty bread.

Serves 6

2 Tablespoons of Good Olive Oil

4 Large Chicken Breasts cut into 1 ½ inch pieces

1 Chorizo Sausage Sliced

1 Brown Onion peeled and cut into eighths (wedges)

½ Teaspoon of Smoked Paprika

1 Glass of White Wine, always use one you would drink

2 cloves of garlic

½ Cup of Sun-blushed tomatoes chopped (8-10 tomatoes)

2 Red Peppers

400g of New Potatoes Sliced

1 400g Tin of Chopped Tomatoes

2 Tablespoons of Tomato Purée

1 Lemon Freshly squeezed

2 Tablespoon of Parsley freshly chopped

1 tablespoon of Dried Oregano

500ml Good Chicken Stock

½ Tablespoon of Ground Black Pepper

¾ Tablespoon of good Sea Salt

1 400g Tin Cannellini beans


Take a large heavy based pan adding olive oil heat over a medium to high heat. Add chicken and cook for a few minutes now add chorizo, onions, smoked paprika and cook for a further 5 minutes until onions are soft and chicken has changed in colour, add garlic stirring for 1 minute. Now add the white wine and allow to reduce until half the liquid is left. Add the sun-blushed tomatoes stirring together allowing to cook for a minute or so now add red peppers, new potatoes, tinned tomatoes, tomato puree, lemon juice, parsley and oregano mixing thoroughly. Now add chicken stock, salt and pepper. Reduce to medium to low heat enough to simmer gently, cover leaving a small gap for liquid to evaporate. Simmer for 15 minutes . Add cannellini beans and simmer for a further 10 minutes until sauce has thickened. Serve with a little chopped parsley to garnish.


Much Love

George xx

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