Creamy Chicken and Chorizo Loaded Potatoes
Directions
- 1Dice potatoes into small cubes, season with garlic granules, smoked paprika, oregano, salt, and pepper. Air fry for 20 minutes at 185 degrees celsius or bake for 30-40 minutes.
- 2Season chicken with garlic granules, smoked paprika, oregano, salt, and pepper.
- 3Fry chorizo, remove from pan. Add garlic and onion, cook until softened. Add chicken and cook until almost done, then add pepper.
- 4Add tomato puree, stock cube, cream, water, smoked paprika, and oregano. Simmer until thickened.
- 5Stir in parmesan cheese.
- 6Serve chicken over potatoes, top with fresh parsley and crispy chorizo.
Ingredients
- 500 g maris piper potatoes peeled
- 2 tsp garlic granules
- 2.5 tsp smoked paprika
- 1.5 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 200 g diced chicken breast
- 20 g diced chorizo
- 1 tsp grated garlic
- 1 unit diced red onion
- 1 unit red pepper
- 1 tbsp tomato puree
- 1 unit crumbled chicken stock cube
- 100 ml reduced fat cream
- 50 ml hot water
- 15 g grated parmesan
- 2 sprigs fresh parsley chopped
Equipment
air fryerfrying pancutting boardbowl