Creamy chicken & chorizo with crispy potatoes
Directions
- 1Put butter in a bowl.
- 2Put sugar in a bowl.
- 3Put eggs in a bowl.
- 4Put vanilla in a bowl.
- 5Put flour in a bowl.
- 6Put baking powder in a bowl.
- 7Put salt in a bowl.
- 8Put milk in a bowl.
- 9Mix all ingredients with a mixer.
- 10Put the mixture into a pan.
- 11Bake in the oven at 350 degrees for 30 minutes.
- 12Take out of the oven.
- 13Let it cool.
- 14For frosting, put butter in a bowl.
- 15Put powdered sugar in a bowl.
- 16Put vanilla in a bowl.
- 17Put milk in a bowl.
- 18Mix all frosting ingredients with a mixer.
- 19Put frosting on top of the cake.
- 20Put sprinkles on top of the cake.
Ingredients
- 600 g Chicken Thigh Fillets
- 2 Tbsp Taco Seasoning
- 0.5 Red Onion
- 3 Cloves of 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
- Salt
- Pepper
Equipment
OvenAir Fryer
Tips
- Oven: 220°C (fan) for 30–35 mins, shake halfway.
- Air Fryer: 200°C for 18–22 mins, shake halfway.
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