I would like to welcome all of my new followers- loving that you re loving the blog. So I have a recipe section you may want to look at and here is another.

So no photos for this  one my friends because this has been requested by my dear friend Karen before she dies from eating too much chicken parmejano (see recipe for new readers it is available.) I suggested this to her the other night and she asked that I post it. Here goes……

Ingredients

Chicken (yes we do eat a lot of chicken!)

Chorizo – for us the stronger the better but that is a personal choice

Peppers – green and red as always depends on how much you are cooking or if you really like peppers!

Onions

Smoked paprika – I know this is difficult to get in France so I improvise with BBQ sauce (trust me it works)

Paprika (yes you do need both!)

Garlic granules

salt (you need salt to cook food folks, if you want it to taste good!)

Honey/BBQ sauce I tend to use a little of both

Olive oil

Calimari

You will also need an oven pot that ideally can be used on the hob and in the oven. If not cook in a saucepan or wok and then transfer to an oven dish with a lid.

 

Let’s Witchy Poo….

Chop up the chorizo into pieces of whichever size you like and add to pot on the hob with a dash of olive oil and some garlic granules.

Stir until the chorizo has started to brown (I cannot stand soggy chorizo!)

Remove from the pan into a dish leaving the residue of chorizo and oil in the pan.

Cut up your peppers and onions (don’t slice the onions rough cut them)  I use loads because they caramelize in this dish but it is up to you.

Add the peppers and onions to the pot and some more olive oil, the paprika, smoked paprika and garlic and salt. Stir and monitor until they all start to soften. (As always I don’t give exact measurements that is why I am called the Witchy Poo cook TASTE is the key, taste your food as you cook it!)

Remove the softened peppers and onions and put them in the bowl with the chorizo.

Chop up your chicken breasts and add them to the pot with some more olive oil, paprika, and smoked paprika and stir until they have changed in colour (it is not essential to brown)

Add the peppers and chorizo back to the pot, add some more of all your spices, and for those who like it a bit hotter you can add some Cayenne pepper. Stir it all in and add the BBQ sauce.

Put the lid on the pot (or transfer to the oven pot with the lid) and put in the oven on 150 degrees about a gas mark 5, for about 40 mins. Keep  your eye on it so it does not dry out and about 10 mins before it is cooked add the honey (taste it before it may be sweet enough).

Now I used to stir prawns into this dish about ten minutes before the end and it is a lovely addition. But now I batch cook and I don’t like re-heating prawns. So I serve with some fried calamari on top, because the two flavours just complement each other perfectly. Then I serve with crispy roast potatoes and a green salad (add some crusty bread as well as the sauce is beautiful.)

So away you go – another recipe for the weekend.

And please folks, if  you have tried any of my recipes please let us know how you got on on the blog so that other followers can read it – we are nearly up to 200 now!!!

I know I have been a busy girl!!

 

Moisy