|Sat Fat 5.0g||25%|
Cook the potatoes in salted water and drain.
Heat the oil in a small frying pan and brown the seasoned chicken until golden and crispy, about 3 mins each side. Remove from the pan add the chorizo. Cook for several minutes until crispy.
Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes.
Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. Season to taste before serving.
300g smooth potatoes (such as Desiree), cut into 2cm pieces
1tbsp olive oil
2 large chicken thighs, boneless and skins removed, quartered (or use two chicken breasts if preferred, sliced into large pieces)
60g chorizo, cut into 1cm thick discs
1 onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, chopped
2tsp Cajun seasoning
1 tin chopped tomatoes
200ml chicken stock
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
Low in sat fat
Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union