This is an immensely delicious and very simple meal that I started cooking a few years ago, as a quick dinner when we were both getting home from work late, tired and ravenous. We originally had it with just Chorizo but added the chicken as a treat one day and find it to be a worthy enhancement.
When I fell in love with Chorizo and began to cook with it regularly, I realised that it gives off a lot of fat when fried so I started to put chopped onions in with it to cook simultaneously, as they need a generous amount of oil to become soft and juicy. The onion and Chorizo marriage really makes this dish, in my opinion, giving a moist and flavoursome base to coat the pasta in, meaning no need for a sauce. It's just yummy.
It's quick to prepare and cook, and pretty healthy, really. There's no added oil. The seasoning all comes from the Chorizo too, perfectly salted and peppered.
Serves 2
Prep Time: About 5 minutes
Cooking Time: About 15 minutes.
2 Medium Onions, halved and sliced. 75-100g Chorizo150g Spirali Pasta (or your choice)2 Chicken Breasts, diced
Cut the chorizo in half lenthways then slice across it, about the thickeness of a pound coin, into half-moons. This size means you can fork it in to your mouth without cutting up anything on your plate, and get a decent spread of chorizo through the dish. Quarter moons would also work well, but not too thin.
Heat a large, deep frying pan on a high heat with no oil. When hot, tip in all the onion and chorizo together and stir well. Turn the heat down to medium, and stir regular. The oils will be released from the chorizo to coat the onion and keep it from sticking or singeing. Add the chicken and allow to brown before stirring it. Cook gently for about 10-15 minutes, stirring occasionally, until the onion is gently browned and very soft. Don't allow it to dry out, turn the heat lower if it's toasting it too much.
Cook your pasta and add any fresh veg you would like - baby sweetcorn, mange tout or broccoli all work well. If you want to be able to just fork mouthfuls in, cut up your veg into bitesize pieces. Add them a few minutes before your pasta is finished cooking and drain well.
Stir in the garlic puree to the frying pan and stir well.
Tip the pasta and veg into the frying pan and toss well until fully mixed and the pasta is well coated in the chorizo oil.
Tip into pasta bowls and enjoy!
When I fell in love with Chorizo and began to cook with it regularly, I realised that it gives off a lot of fat when fried so I started to put chopped onions in with it to cook simultaneously, as they need a generous amount of oil to become soft and juicy. The onion and Chorizo marriage really makes this dish, in my opinion, giving a moist and flavoursome base to coat the pasta in, meaning no need for a sauce. It's just yummy.It's quick to prepare and cook, and pretty healthy, really. There's no added oil. The seasoning all comes from the Chorizo too, perfectly salted and peppered.
Serves 2
Prep Time: About 5 minutes
Cooking Time: About 15 minutes.
Ingredients
2 Medium Onions, halved and sliced. 75-100g Chorizo150g Spirali Pasta (or your choice)2 Chicken Breasts, diced
2 tbsp Garlic PureeFresh Veg (a handful each of baby sweetcorn, mange tout, brocoli)
Method
Peel and halve two medium onions from top to bottom. Slice thinly into semi-circles. These will separate out as you cook them.Cut the chorizo in half lenthways then slice across it, about the thickeness of a pound coin, into half-moons. This size means you can fork it in to your mouth without cutting up anything on your plate, and get a decent spread of chorizo through the dish. Quarter moons would also work well, but not too thin.
Heat a large, deep frying pan on a high heat with no oil. When hot, tip in all the onion and chorizo together and stir well. Turn the heat down to medium, and stir regular. The oils will be released from the chorizo to coat the onion and keep it from sticking or singeing. Add the chicken and allow to brown before stirring it. Cook gently for about 10-15 minutes, stirring occasionally, until the onion is gently browned and very soft. Don't allow it to dry out, turn the heat lower if it's toasting it too much. Cook your pasta and add any fresh veg you would like - baby sweetcorn, mange tout or broccoli all work well. If you want to be able to just fork mouthfuls in, cut up your veg into bitesize pieces. Add them a few minutes before your pasta is finished cooking and drain well.
Stir in the garlic puree to the frying pan and stir well.
Tip the pasta and veg into the frying pan and toss well until fully mixed and the pasta is well coated in the chorizo oil.
Tip into pasta bowls and enjoy!
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