|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
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Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.