Spanish-style chicken

Hi! Welcome to the first post of eats food; sleeps happy. I thought I’d start with a nice home-cooked post. This is a meal that has a couple of different components so isn’t the quickest to make, but it’s well worth it for the flavours.

Ingredients (serves 2 with enough sauce leftover for one lucky person’s lunch):

  • 1/2 ring of chorizo, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic (I used smoked, but normal garlic would be fine), thinly sliced
  • 2 Tblspoons brown sugar
  • 1 tin cherry tomatoes
  • 1 tin chickpeas
  • 1 large red pepper, thinly sliced
  • 2 chicken breasts
  • 1 Tblspoon balsamic vinegar
  • 1 Tblspoon honey
  • olive oil – around a tablespoon

Spices – you can vary this depending on taste and what you have in. I used: about 2 Tblspoon paprika, 1 Tblspoon each of smoked paprika, dried parsley and garlic powder, 2 tspoon each of cayenne pepper and Cajun spice, with salt and freshly ground black pepper to taste.

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Method:

Heat a non-stick frying pan over a medium-high heat. This is for the Chorizo so there’s no need to add any fat to the pan if it’s effectively non-stick, as it has plenty fat to go around! When your pan is hot (test by chucking in a slice of Chorizo and seeing if it sizzles), throw in the sliced Chorizo and fry until starting to go crisp, tossing it about occasionally to make sure it’s evenly cooked. Set aside on some kitchen paper to drain and rinse out the pan so you can use it later.

Meanwhile, heat your olive oil over a low heat in a saute pan (make sure you have the lid to hand as you’ll need it later). Add the sliced onions and garlic, and cook down for a couple of minutes. Add the brown sugar and cook down further – if it starts to look like it’s sticking, add a splash of water. Continue cooking over a low heat until they’re really soft, then add your tinned tomatoes – if you’re using a tin of whole cherry tomatoes break them down with your spoon and give everything a good stir. Add the honey, half of the spices, and the sliced pepper, and give it all a good stir about. Stick the lid on the pot and start prepping your chicken.

For the chicken, cover a board in clingfilm, lay the breasts on it (pulling them open and laying as flat as possible), and pop a layer of clingfilm over the top of them. Use a rolling pin/bottle/other suitably smooth and heavyish object to gently bash the chicken so it’s a fairly even thickness all over. Mix together the other half of the spices and rub into the chicken, as shown in the above picture. You’ll have enough to completely coat the chicken, so make sure you do for maximum deliciousness!

Add your chickpeas to your sauce and give a good stir – if it’s starting to stick add a splash of water but if you’ve got it on a really low heat it should be fine.

Heat your non-stick frying pan back up – medium-high heat again. Once it’s hot, lay your chicken on it. Allow to cook for a minute before flipping over, and cook for about a minute on the other side. Make sure they’re sealed all over, then pop them into the sauce. I like to flip them about a bit so they’re all covered, then pop the lid back on and leave for around 15 minutes.

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After you’ve left them for their required time, come back and add the balsamic vinegar to the sauce, giving everything a good stir about. I’m a hopeless judge of when chicken is cooked so you can either use your spidey senses or be like me and stick a knife through to check they’re white in the middle. If they’re ready, chuck in your Chorizo and stir through, then serve! It will go well with pretty much any carb – my favourites for this kind of dish would be rice or potatoes. In this particular instance I made garlic mash and it was a heavenly combo, so I thoroughly recommend giving that a go!

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