Chicken and Chorizo Pie

My family adore pies, so this recipe from Beverley Ann Swanepoel go down a treat. 

Ingredients:
440g chicken breast, cubed
200g chorizo, sliced
1 red onion, finely sliced
1 yellow pepper (colour optional), roughly chopped
2 cloves garlic, crushed and chopped
400g tinned tomatoes
1tsp chilli paste
1 bay leaf
2 tsp paprika
puff pastry (we used shop-bought)
pinch parsley
salt and pepper to taste
1 egg, beaten

Method:
1. Brown chicken in 1tbsp oil. Once browned, remove from pan and add chorizo, frying until it releases its oils.

2. Add garlic, onion, pepper and chilli paste and sweat til softened. Then add the chicken, tomatoes, bay leaf and paprika. Simmer for 10-15 minutes, add salt and pepper to taste. While simmering, preheat the oven to 180 degrees.

3. Sprinkle parsley into pie filling and remove the bay leaf before spooning into buttered pie dishes. Top the pie with pastry lids cut 1cm larger than the pie dish. Crimp the edges, brush with egg wash and poke a few holes in the top. Decorate if you wish with offcuts of pastry (we did leaves!).

4. Bake for 20-25 minutes or until pastry is light and golden. Serve and enjoy!

Smoky Chicken Hotpot

Smoky Chicken Hotpot

Ingredients:

2 skinless chicken breasts, chopped

4 rashers rindless streaky bacon, each cut into 3 pieces

15ml olive oil

100g chorizo sausage, sliced into thick rings

1 onion, peeled and sliced

1 red pepper, deseeded and cut into strips

400g tin chopped tomatoes

300ml hot chicken stock

15ml dark brown sugar

410g tin chickpeas, rinsed and drained

60ml fresh chopped parsley

Salt and freshly ground black pepper

Method:

Heat a flameproof casserole dish, add the bacon and dry-fry for a few minutes. When the bacon begins to sizzle, add the oil, chicken and chorizo. Cook, stirring occasionaly, until the chicken is sealed and the pimento oil is drawn from the chorizo.

Add the onion and red pepper, put the lid on the pan and cook over medium heat for 5 minutes.

Add the tomatoes, stock, sugar, chickpeas and half of the parsley. Cover and simmer for 10 minutes, then take the lid off and simmer for another 15-20 minutes to let the sauce thicken. Season to taste.

Serve immediately, sprinled with the rest of the parsley.

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Chorizo-Stuffed Chicken

Ingredients:

150g cured chorizo, cut into thick slices

110g butter, softened

Dash lemon juice

4 chicken breasts, boneless and skinless

50g plain flour

2 eggs, lightly beaten

110g dried breadcrumbs

Cooked rice and cress to serve

Method:

Heat a deep fat fryer to 170C. (CAUTION: Do not leave hot fat unattended.)

Place the chorizo and butter into a food processor and blend to a purée. Add a little touch of lemon juice and black pepper, then spoon into a piping bag. Make an incision in the side of the chicken breast and pipe some of the chorizo butter into the chicken.

Press the incision shut then dust with the flour. Prepare a plate of egg and a plate of breadcrumbs. Dip the chicken first in the egg, then the breadcrumbs. Place into the fat fryer and cook for 8-9 minutes, or until golden-brown and cooked through.

To serve, cut the chicken in half carefully. Place the rice into a bowl and top with the chicken. Finish with a drizzle of extra virgin olive oil and scattering of cress.