Creamy Chicken & Chorizo
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Chicken thighs | |
| 100 g | Chorizo | |
| 675 g | Potatoes | (challenger) |
| 1 | Red onions | |
| 150 g | Kale | |
| 180 g | Cream cheese | |
| 2 cloves | Garlic | |
| 15 g | Basil | |
| 15 g | Fresh rosemary | |
| .5 tbsp | Garlic powder | |
| .5 tbsp | Italian seasoning | |
| 2 tbsp | Smoked paprika | |
| 75 g | Sun-dried tomatoes | |
| 2 tbsp | Olive oil | |
| 100 ml | Chicken stock |
- Switch the air fryer onto 200ºC (400ºF). Cut the potatoes into cubes with the skin on and dry off any excess moisture with kitchen paper. Put them in the air fryer and toss in half of the oil. Season with salt, garlic powder, & italian seasoning. Bake for 20 minutes until the potatoes are crisp and golden brown, shaking once or twice to ensure they cook evenly.
- Cube the chicken, and set aside. Dice the onion and garlic, chop the rosemary, slice the chorizo, and add to a bowl to set aside. Finely slice the sun dried tomatoes and kale and set both aside, and prepare the chicken stock.
- Meanwhile, heat a sauté pan or wok with oil over a high heat. Add the chicken and toss in the paprika, quickly sauté the chicken for 2-3 minutes until golden brown but not cooked through. Tip in the onion, garlic, rosemary and chorizo. Sauté for another 3 minutes until the chicken is just tender.
- Add the sun-dried tomatoes to the chicken mixture, tossing to combine. Pour in the chicken stock and allow to bubble down, then stir in the cream cheese. Stir in the kale and season to taste. Simmer for 1-2 minutes until the kale has cooked.
- Serve the crispy potatoes and creamy chicken & chorizo in shallow bowls and scatter over the basil and season with extra pepper to serve.
Fat:
51.8g
Saturates:
18.25g
Sugars:
12.2g
Protein:
35g
Carbs:
54.1g
Fiber:
7.5g
64.6%
Calories
54.6%
Carbs
41.2%
Protein
129.5%
Fat
30%
Fiber