Pan Fried Chicken and Chorizo With Rice |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Given to me by a friend, quick, easy and tasty meal with a Spanish flavour. This recipe was changed a little by the addition of curry powder which I think makes the dish. Ingredients:
2 teaspoons olive oil |
700 g chicken thigh fillets, cut into dice |
1 chorizo sausage, thinly sliced |
1 brown onion, roughly chopped |
1 green pepper, diced |
2 tomatoes, diced |
360 g chargrilled garden vegetable spaghetti sauce |
1/2 cup black olives |
1 1/2 teaspoons curry powder (optional) |
Directions:
1. Heat oil in large frying pan over medium heat. Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
2. Add sausage and onion to pan and cook for 2 or 3 minutes until golden. Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender. Add stir through sauce and bring to the boil. Return chicken to the pan along with olives. Cook for 2 minutes until chicken is heated through.
3. Serve with a bed of rice and sprinkle with parsley.
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