Friday, 2 March 2012

# 188 Fridays recipes: Spicy chicken with pasta

This is a very simplified version of a family favourite dish which I make time and again with slight variations. For example, I will either use fresh coriander or dried basil and oregano, sometimes I'll add sliced carrots while others a selection of frozen vegetables or just leave them out altogether.

This time most of the flavour came from the spicy chorizo I used and which I bought by mistake, I didn't read the label properly and bought spicy chorizo instead of the regular one we usually have. This dish always goes down well especially with our son.

Spicy chicken with pasta

5 chicken thighs
A dozen spicy chorizo slices
1/2 can chopped tomatoes
Olive oil
1/2 onion, chopped
1 chicken stock cube
Pasta (about one handful per person)

In a pan fry the onion and the chorizo slices in a little olive oil. Let it cook until the fat from the chorizo starts oozing out then add the chicken, let it brown on all sides. Add the chopped tomatoes, the stock cube and a little boiling water. Put the lid on and cook over a low heat for 30-40 minutes stirring occasionaly.

Remove the chicken from the pan and reserve. Add a little more boiling water and the pasta, check the seasoning, cook for about 5 minutes then add the chicken. Cook until the pasta is al dente and serve immediately.