Creamy chicken & chorizo with crispy potatoes
Directions
- 1Get diced potatoes into a baking tray, cover in olive oil, Italian mixed herbs, salt and pepper.
- 2Put potatoes in the oven at 220°C (fan) for 30–35 mins, shaking halfway, or in the air fryer at 200°C for 18–22 mins, shaking halfway.
- 3In the meantime, fry chicken thigh in taco seasoning.
- 4Add red onion, garlic, and chorizo to the pan.
- 5Fry until the chicken is cooked through.
- 6Chuck in sun-dried tomatoes, spinach, fresh basil, cooking cream, and chicken stock.
- 7Stir until the spinach is slightly wilted.
Ingredients
- 600 g Chicken Thigh Fillets
- 2 Tbsp Taco Seasoning
- 0.5 Red Onion
- 3 Cloves Garlic
- 115 g Chorizo
- 70 g Sun-dried Tomatoes
- 60 g Baby Spinach
- 1 Handful Fresh Basil
- 200 ml Light Cooking Cream
- 80 ml Chicken Stock
- 700 g Potatoes
- 2 Tbsp Italian Mixed Herbs
- 1 Tbsp Olive Oil
- 1 Pinch Salt
- 1 Pinch Pepper
Equipment
baking trayovenair fryerpanwooden spoon
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