This dish serves up plenty of flavour without fancy ingredients
Ingredients
3 chicken Marylands (free range or organic for more flavour)
2-3 chorizo sausages
2-3 garlic cloves
3-4 Spring onions, or small Spanish onions and shallots
Swiss brown or field mushrooms
2 sweet bullhorn chili (green) or capsicum
2 baby eggplant (optional)
Olive oil
Can of crushed or chopped tomatoes
1 cup of white wine
1 cup of chicken stock
Half a jar of Tomato pesto
Half a cup of sour cream
Bunch of fresh parsley
Teaspoon of paprika
Oregano, fresh or dried
small pinch of chili flakes
seasoning, generous
Add the chicken pieces (cut in two if easier), chopped up garlic, onions (cut in half) and chorizo (chopped in sections) to a big frypan. If the chicken pieces are pretty big, put them on a tray in the oven for half an hour first at 175/375 degrees.
1. Dust the chicken pieces with paprika and brown on both sides in olive oil for 5 -8 minutes. Turn the heat down, remove excess fat and add the white wine and can of tomatoes. Combine everything and let simmer for 15 minutes.
2. Add the sliced chili/paprika (and optional eggplant), mushrooms and chopped up shallots (or green bits from the spring onions).
3. Add tomato pesto, oregano, chili flakes and seasoning. TASTE TEST. Add more if needed.
4. Gently simmer for 10 – 15 more minutes. Add some chicken stock if more fluid is needed.
5. Add the sour cream and fold it gentle into the sauce.
6. Add finely chopped parsley.
7. Serve with basmati rice or pasta.