)
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- Serves:
- 2
Method
- Cook the potatoes in salted water for 10-15 minutes, drain and set aside.
- Heat the oil in a small frying pan and brown the seasoned chicken until golden and crispy, for about 3 minutes on each side. Remove from the pan and set aside, then add the chorizo. Cook for a few minutes until crispy.
- Reduce the heat, add the onions to the pan and cook for about 10 minutes until soft. Add the pepper, garlic and Cajun seasoning. Cook for a further 5 minutes.
- Add the potatoes and chicken to the pan followed by the chopped tomatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the chicken is cooked through. Season to taste before serving.
Ingredients
300g smooth potatoes (such as Desirée), cut into 2cm pieces
1 tablespoons olive oil
2 large boneless chicken thighs, skinned and quartered (or use two boneless, skinned chicken breasts if preferred, sliced into large pieces)
60g chorizo, cut into 1cm thick discs
1 onion, peeled and thinly sliced
1 red pepper, deseeded and thinly sliced
2 garlic cloves, peeled and chopped
2 teaspoons Cajun seasoning
1 x 400g can chopped tomatoes
200ml hot chicken stock