Tuesday 21 November 2017

Chicken breats baked with tomato red peppers, chilli & chorizo

Derry Clarke

20 chicken breasts

200g diced chorizo or bacon

2 tins chopped tomatoes

4 chillies, deseeded and diced

2 red peppers, deseeded and diced

2 onions, peeled and diced

4 cloves garlic

1 glass of white wine

2 cups chicken or vegetable stock

1 tbsp tomato paste

1 tbsp chopped thyme

1 tbsp chopped oregano

2 tbsps olive oil

1Brown the chicken breasts in a hot pan, cooking in batches of five at a time. Season and place in an ovenproof dish.

2In a large saucepan, heat the olive oil and add the onions, peppers, garlic, chillies and chorizo. Sauté for five minutes over a medium heat, then add the tomatoes, tomato paste and herbs. Cook for a further five minutes.

3Add the wine and stock, then season. Simmer for a further five minutes then remove from the heat and leave to cool.

4Pour this liquid over the chicken and cover, then place in the fridge. To heat on the day, place the dish in the oven at 170°C for 40-50 minutes, or until it is cooked through.

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