Chicken Chorizo

 This is my hubby's favorite, so I thought I'd sneak it in here. As usual it is another simple yet delectable recipe so I am sure for those who like a bit of Spanish flavour then this one's purrfect! It is a bit spicy courtesy of the chorizo but I'll certainly classify it as mild. It doesn't take long to cook and goes perfect with steamed rice or other side dish. So do try it out...

INGREDIENTS:
x3 Spanish chorizos, sliced
1 tsp. smoked sweet paprika, I use the brand  La Chinata
button mushrooms, halved
your choice of cut chicken, 1 kg.- I normally use boneless chicken breasts cut into chunks
sundried tomatoes, about 3/4-1 cup, soak in a small amount of hot water
capers, 1/2 c
olive oil or rice bran oil is good, bit of butter about 1 tbsp.
garlic minced, 2 cloves
onion, 1 med. quartered or sliced
salt according to taste
cream, 1/2 c - 3/4 cup (quantity is up to you or you may omit this if you want to also)
olives and laurel leaves are optional


HOW TO:
1. In a skillet over medium heat, add oil & butter (in that order, as you don't want to burn your butter) then add chorizos, saute' for a minute. We want the flavour & oils to come out.
2. Saute' garlic and onions but do not brown them- add in paprika then chicken pieces.
3. Cook til chicken loses it's pink tinge, continue stirring over skillet. Maintain medium heat.
4. Add in your sundried tomatoes & capers. Add in more olive oil if needed.
5. Lower heat & add in the cream, let simmer til it thickens a bit. Season to taste.
6. Turn off heat and then stir in the mushrooms, as the heat will cook it.


Serve with rice or your choice of side dish- perhaps couscous, salad or baguette. Enjoy!