Tuesday, 31 January 2017
1 kilo chicken breast fillets, no skin
250 grams chorizo, sliced
4 medium potatoes, diced
4 small carrots, sliced
1 large onion, sliced
3 teaspoons minced garlic
1 x 800 gram tin diced tomatoes
1 x 400 gram tin diced tomatoes
1/2 teaspoon chilli powder ( or to taste)
2 teaspoons paprika
2 tablespoons tomato paste
2 tablespoons tomato sauce
1/2 teaspoon sugar
salt and pepper to taste
1/2 cup sliced black olives
2 tablespoons olive oil.
preheat oven to 180 c.
par boil the potato and carrot until 1/2 cooked. drain and put aside.
in a large non stick frypan or stove top to oven casserole dish with lid, saute chicken until
just changed colour. drain and put aside.
using the same frypan/dish, brown chorizo and put aside. wipe pan.
place the olive oil in the frypan and saute the onion and garlic until onion is translucent.
add the potato, carrot, tomatoes, tomato paste, tomato sauce, chilli powder, paprika and sugar.
stir till well combined. bring to the boil then add the chicken. add salt and pepper.
(transfer to an oven proof dish with lid if needed.)
place in oven and cook until vegies are soft and chicken is cooked through. about 30 minutes.
add the chorizo and olives and cook for another 5 minutes.
serve with boiled rice.