Gluten Free Chicken with Chorizo and Chilli Recipe
1 onion, finely diced
100 grams (4 ounces) chorizo, sliced
450 grams boneless, skinless chicken breasts, diced
1 sachet Gluten Free Chilli Con Carne Mix
1 red pepper, diced
400 grams tin kidney beans, drained and rinsed
400 grams tin chopped tomatoes
125 millilitres (4 fluid ounce) water
Brown the chorizo with the onion to a nice golden colour to release the oil and caramelise the onion, boosting the flavour even more.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.
- 1 Fry the onion and chorizo for 4-5 minutes, or until lightly browned. Add the chicken and fry for a further 3-4 minutes until browned. Stir in the sachet contents and cook for 1 minute.
- 2 Stir in the remaining ingredients and bring to the boil, cover and gently simmer for 10 minutes. Remove the lid, stir and simmer for a further 5-10 minutes, until the sauce has thickened and the chicken is cooked through.