Jamie Oliver

Leftover chicken with tomatoes & crispy chorizo

Leftover chicken with tomatoes & crispy chorizo

Serves 6
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    755
    38%
  • Fat
    52.9g
    76%
  • Saturates
    17g
    85%
  • Protein
    57.7g
    115%
  • Carbs
    11.9g
    5%
  • Sugars
    9g
    10%

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

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
  • 2 fresh quality chorizo sausages (roughly 250g)
  • 1 heaped teaspoon crème fraîche
  • 2 tablespoons balsamic vinegar
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Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Pull the chicken off the bones in chunky pieces, discarding the bones and skin. Add the chicken to the pan with the stock.
  5. 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.
  6. Place the fennel seeds into a pestle and mortar and bash until crushed.
  7. 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.
  8. Cook for about 5 minutes, or until dark golden, crisp and smelling fantastic, using a wooden spoon to break up the chorizo, stirring occasionally.
  9. Add a good lug of extra virgin olive oil and a generous pinch of sea salt and black pepper to the chicken.
  10. 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.

Tip

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

Of an adult's reference intake