Ingredients
4 Chicken breasts (dice into chunks)
150g Cooking chorizo (sliced)
3 Red Peppers (halved)
2 Large red onions
1x 400g tin of butter beans
1x 400g tin of chopped tomatoes
Handful of olives (colour of choice)
1 cup red wine
1 red chilli (sliced thinly)
1 heaped tbsp smoked paprika
3 Garlic cloves
1 tbsp Olive oil
4 tbsp Balsamic vinegar
Small bunch of thyme
Salt & Pepper to season
Cooking Instructions
Heat the olive oil in a frying pan on medium heat. Cook the chicken for 5 minutes, remove from the pan and add into a large ovenproof dish. Add the garlic, onion and chorizo to the frying pan and cook for 3 minutes. Add the balsamic vinegar, increase the heat and cook until the balsamic is reduced and leaves a sticky syrup. Preheat the oven to 180C/350F. Transfer the contents of the frying pan into the dish with the chicken, pour over the chopped tomatoes and wine, then stir. Pop the olives, paprika and red chilli in, season and stir for the last time.
Cover the dish with foil, place in the oven and bake for 15minutes. After this time, remove from the oven and remove the foil. On top of the mixture, add the halved red peppers (skin side up) and thyme. Place back into the oven (uncovered) for a further 20minutes. Remove and serve with quinoa or herb roasted potatoes.
Serves 4-5 people