Chicken & chorizo with roasted mini potatoes
14
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Spicy chorizo is the ideal match for chicken in this easy dish that’s perfect for a relaxed midweek supper and saves on the washing up!
Ingredients
New potatoes, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Paprika
2 teaspoon(s), level
Chorizo Sausage
125 g
Chicken breast, skinless, raw
4 medium
Onion
1 medium
Garlic
2 clove(s)
Red pepper
1 medium
Yellow pepper
1 medium
Tinned Tomatoes
1 can(s), large
Tomato Purèe
0.5 tablespoon(s), level
Oregano, Dried
1 teaspoon(s), level
Olives, in Brine
75 g
Parsley, fresh
15 g
Light feta cheese
100 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a roasting tin and mist with cooking spray. Sprinkle over half the paprika and season. Roast for 45 minutes, turning halfway through cooking, until crisp and golden.
2
Meanwhile, mist a deep lidded frying pan with cooking spray and cook the chorizo over a medium heat for 4-5 minutes, until it turns golden and releases its oil. Remove from the pan using a slotted spoon, retaining the oil, and set aside. Add the chicken to the pan and cook for 5 minutes, until golden brown all over. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes, until softened.
3
Add the garlic and peppers and cook for 4-5 minutes. Return the chorizo and chicken to the pan and add the tomatoes, tomato purée, remaining paprika, oregano and olives plus a splash of water. Reduce the heat and simmer, covered, for 10 minutes then remove the lid and simmer for a further 5 minutes, until the sauce has thickened slightly. Stir through the parsley then sprinkle over the feta. Serve with the roasted potatoes.
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