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Photo of Chicken & chorizo with roasted mini potatoes by WW

Chicken & chorizo with roasted mini potatoes

10
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
Spicy chorizo is the ideal match for chicken in this easy dish that’s perfect for a relaxed midweek supper and saves on the washing up!

Ingredients

New potatoes, raw

500 g, halved

Calorie controlled cooking spray

4 spray(s)

Paprika

2 teaspoon(s), level

Chorizo Sausage

125 g

Chicken breast, skinless, raw

4 medium

Onion

1 medium, diced

Garlic

2 clove(s), chopped

Red pepper

1 medium, sliced

Yellow pepper

1 medium, sliced

Tinned Tomatoes

1 can(s), large

Tomato Purèe

½ tablespoon(s), level

Oregano, Dried

1 teaspoon(s), level

Olives, in Brine

75 g, drained and rinsed

Parsley, fresh

15 g, roughly choped

Light feta cheese

100 g, crumbled

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a roasting tin and mist with cooking spray. Sprinkle over half the paprika and season. Roast for 45 minutes, turning halfway through cooking, until crisp and golden.
  2. Meanwhile, mist a deep lidded frying pan with cooking spray and cook the chorizo over a medium heat for 4-5 minutes, until it turns golden and releases its oil. Remove from the pan using a slotted spoon, retaining the oil, and set aside. Add the chicken to the pan and cook for 5 minutes, until golden brown all over. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes, until softened.
  3. Add the garlic and peppers and cook for 4-5 minutes. Return the chorizo and chicken to the pan and add the tomatoes, tomato purée, remaining paprika, oregano and olives plus a splash of water. Reduce the heat and simmer, covered, for 10 minutes then remove the lid and simmer for a further 5 minutes, until the sauce has thickened slightly. Stir through the parsley then sprinkle over the feta. Serve with the roasted potatoes.

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