8 boneless, skinless chicken thighs, about 500 g (1 lb 2 oz) in total
Fry Light for spraying
1 red onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
1 large red pepper, cored, deseeded and sliced
1 large yellow pepper, cored, deseeded and sliced
400 g (14 oz) can chopped tomatoes with herbs
150 ml (1/4 pint) chicken stock, made with Bovril
1 tbsp sweet paprika
60 g (2 oz) chorizo sausage, thickly sliced
12 - 15 black olives, pitted
salt and freshly ground black pepper
roughly torn parsley, to garnish
Fry Light for spraying
1 red onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
1 large red pepper, cored, deseeded and sliced
1 large yellow pepper, cored, deseeded and sliced
400 g (14 oz) can chopped tomatoes with herbs
150 ml (1/4 pint) chicken stock, made with Bovril
1 tbsp sweet paprika
60 g (2 oz) chorizo sausage, thickly sliced
12 - 15 black olives, pitted
salt and freshly ground black pepper
roughly torn parsley, to garnish
method
1. Cut the chicken into bite-sized chunks. Lightly spray a large non-stick frying
pan with Fry Light and place over a high heat. Add the chicken and fry, turning, until sealed and golden.
2. Add the onion and garlic and cook, stirring, for 1 minute, then add the peppers. Stir and cook for a further 3 - 4 minutes until slightly softened.
3. Stir in the tomatoes, stock and paprika and bring to the boil. Add the chorizo to the frying pan and simmer for 15 minutes or until the chicken is cooked. Stir in the olives and season well.
4. Transfer to a warmed serving dish. Scatter with the parsley and serve immediately, accompanied by a green salad.
Cook's note
You can substitute garlic sausage for the chorizo if you like.
pan with Fry Light and place over a high heat. Add the chicken and fry, turning, until sealed and golden.
2. Add the onion and garlic and cook, stirring, for 1 minute, then add the peppers. Stir and cook for a further 3 - 4 minutes until slightly softened.
3. Stir in the tomatoes, stock and paprika and bring to the boil. Add the chorizo to the frying pan and simmer for 15 minutes or until the chicken is cooked. Stir in the olives and season well.
4. Transfer to a warmed serving dish. Scatter with the parsley and serve immediately, accompanied by a green salad.
Cook's note
You can substitute garlic sausage for the chorizo if you like.
serving amount
serves 4
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