Leftover chicken with tomatoes & crispy chorizo

Name: Leftover chicken with tomatoes & crispy chorizo
Total time: 1 h
Yield: 6
Ingredients: 1 yellow pepper; 1 orange pepper; 1 onion; 4 cloves of garlic; 1 kg ripe mixed-colour tomatoes; 1 fresh red chilli; a few sprigs of fresh oregano; olive oil; 1 heaped teaspoon sweet paprika; 2 kg free-range poached chicken; 200 ml organic chicken stock; 1 heaped teaspoon fennel seeds; 2 fresh quality chorizo sausages (roughly 250g); extra virgin olive oil; 2 heaped tablespoons crème fraîche; 2 tablespoons balsamic vinegar

Garlic, chilli & sweet paprika

“This is a great way to use up chicken you’ve been poaching for a stock (see Fresh Tomato Broth). Otherwise, use any leftover chicken you have and scale down the other ingredients accordingly. ”

Serves 6

Cooks In1 hour

DifficultyNot too tricky

Jamie Magazine Chicken Chorizo Tomato Mains Leftovers

Nutrition per serving

Calories 755 38%
Fat 52.9g 76%
Saturates 17g 85%
Sugars 9g 10%
Protein 57.7g 115%
Carbs 11.9g 5%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

1 yellow pepper
1 orange pepper
1 onion
4 cloves of garlic
1 kg ripe mixed-colour tomatoes
1 fresh red chilli
a few sprigs of fresh oregano
olive oil
1 heaped teaspoon sweet paprika
2 kg free-range poached chicken
200 ml organic chicken stock
1 heaped teaspoon fennel seeds
2 fresh quality chorizo sausages (roughly 250g)
extra virgin olive oil
2 heaped tablespoons crème fraîche
2 tablespoons balsamic vinegar

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Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Blacken the peppers over a gas flame or under the grill, then place in a bowl and cover with clingfilm to steam. After 15 minutes, they should be really easy to peel, so peel off and discard the skin.
Peel and finely slice the onion and garlic, then roughly chop the tomatoes. Halve, deseed and finely slice the chilli, then pick and finely chop the oregano leaves.
Heat a little olive oil in a large frying pan over a medium heat. Add the onion and fry for a couple of minutes, then add the garlic, tomatoes, paprika, chilli and most of the oregano. Cook for around 5 minutes, or until starting to soften.
Pull the chicken off the bones in chunky pieces, discarding the bones and skin. Add the chicken to the pan with the stock.
Tear the peppers into chunky strips, add to the pan and stir well. Leave to bubble away for 25 minutes, or until the sauce has reduced and is thick and glossy.
Place the fennel seeds into a pestle and mortar and bash until crushed.
Place a second frying pan over a high heat. Slice open the skins of the chorizo sausages. Add a splash of olive oil to the pan and squeeze in the meat from the sausages, then add the crushed fennel seeds.
Cook for about 5 minutes, or until dark golden, crisp and smelling fantastic, using a wooden spoon to break up the chorizo, stirring occasionally.
Add a good lug of extra virgin olive oil and a generous pinch of sea salt and black pepper to the chicken.
Take the pan straight to the table, dollop over the crème fraîche, drizzle with the balsamic and scatter with the crisp chorizo and reserved oregano. Delicious served with warm flatbreads or tortillas, or as a topping for jacket potatoes.