Chicken With Chorizo Crumb
1½ tbsp of olive oil
50g of fresh breadcrumbs
120g pack of Cooks’ Ingredients Chorizo Crumb
350g pack of chicken mini breast fillets, halved
400g of baby new potatoes, cut into 2cm cubes
400g can of chopped tomatoes
1 courgette, halved and sliced
Heat half a tablespoon of oil in a frying pan. Fry the breadcrumbs and half of the chorizo for two to three minutes until crispy. Remove and keep warm.
Heat the remaining oil in the frying pan, and fry the chicken and potatoes for two to three minutes. Add the rest of the chorizo crumb and cook for a further three minutes.
Stir in the tomatoes and 100ml of water, cover and simmer for ten minutes. Add the courgettes and cook for a further five minutes, until the chicken is thoroughly cooked with no pink meat. Sprinkle over the reserved crumb mix to serve.
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