We’ve been dying to try the new Schwartz Flavour Shots range for ages, so when they asked us if we’d like to work with them recreating this delicious Spanish influenced recipe, we were delighted. One of the first things I liked about the flavour shot we chose was that the spices and herbs are contained in oil so there’s no need to add anything other than the fresh ingredients you are working with. Today, chicken, chorizo and vegetables. It’s the paprika in both the oil and the chorizo that complement the rest of the ingredients so well. Here’s a bit about chorizo and why its ingredients compliment this flavour shot so well.
Chorizo or Chouriço is a term originating from Iberia encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating. European chorizo is more frequently a fermented, cured and smoked sausage, in which case it is often sliced and eaten without cooking, and can be used to add flavour to other dishes. Spanish chorizo and Portugese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers. Due partly to tradition and largely the cost of importing Spanish smoked paprika. Mexican chorizo is usually made with chili peppers. In Latin America, vinegar also tends to be used instead of white wine which is usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.
This recipe is a great way to enjoy the tastes of Spain using flavour shots and I can assure you our entire family loved it !
Recipe (serves 4)
- Schwartz Flavour Shots Spanish Smoked Paprika Chicken
- 100g (4oz) cooking chorizo, sliced
- 450g (1lb) boneless, skinless chicken breasts, diced
- 1 onion, diced
- 400g tin chopped tomatoes
- 150ml (¼ pint) water
- 1 tbs tomato purée
- 1 courgette, halved and sliced
- 1 yellow pepper, diced
- 50g (2oz) Cheddar cheese, grated
- 100g (4oz) breadcrumbs
Pre-heat oven to 200˚C, 400˚F, Gas Mark 6.
Spoon the Flavour Shot, chorizo and chicken into a pan, cook on a medium heat for 7-8 minutes, until browned. Transfer to an ovenproof dish using a slotted spoon and set aside.
Add onion and fry for 2-3 minutes, until softened. Add the tomato purée and cook for 1 minute.
Stir in courgette, pepper, chopped tomatoes and water.
Bring to the boil, transfer to the ovenproof dish with the chicken and stir. Mix cheese and breadcrumbs, sprinkle over and bake for 15-20 minutes until topping has turned golden.
Serve with crusty bread and a mixed salad.
lover of creating flavours received a selection of flavour shots from Schwartz and was paid a fee to recreate the recipe as part of a contract