Sunday, 2 December 2007

Chicken Chilindron

This dish is made with a Red Pepper sauce. I used Chorizo sausage instead of the ham/gammon suggested by the original recipe....

You need:

1.5 Lb Red Peppers
4 Chicken Portions - I used Chicken Breast, skin on
2 tablespoons Paprika - I used La Chinata smoked hot Paprika
2 tablespoons Olive Oil
1 large Onion - chopped
2 Garlic Cloves - finely chopped
7 oz Chorizo Sausage - diced
200g Tin Chopped Tomatoes
1/2 teaspoon Chilli powder

Preheat your grill to High. Put the Peppers on a baking tray and grill for about 10-12 minutes, turning now and then until the skin is well blackened. Place the blackened peppers into a bowl and cover with clingfilm. Leave to cool.

Run a little salt and the Paprika into the Chicken portions. Heat the Oil in a large pan and add the Chicken, skin side down. Fry over a medium heat, turning often until brown all over.

They'll look like this when done...

Select a stove top pan large enough for the chicken to fit comfortably. Add the Oil from the pan you have just used to fry the Chicken and then add the Onion and Garlic. Fry for 3 or 4 minutes until soft, then add the Chorizo and fry gently for another 3 or 4 minutes

Now add the Tomatoes and Chilli to the pan and cook for 4 or 5 mins to allow the sauce to reduce.

It'll be a nice red color like this...

Meanwhile, peel the skin from the Peppers, and discard the seeds. Put the Peppers and any juice, into a blender an whizz until smooth. Add the puree to the Tomato sauce and stir it in.

Add the Chicken to the sauce and make sure it's well bedded into the sauce. Cover and cook for 15 minutes

Serve with Rice or New Potatoes

Feeds 4

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