Friday, 5 February 2010

Chicken, paprika and basil with pasta

I remember dimly making a soup with roughly these ingredients and in roughly this order; this came out okay but I do seem to remember using fresh basil, which I didn't have.

Chicken breasts x number of people eating
Smoked paprika
garlic paste
juice of one lemon

1 courgette
1 red pepper
1 green pepper
1 onion
lump of chorizo (optional, but we had some left over)
1 carton passata
3-4 sundried tomatoes, chopped
handful black olives, chopped
1-2 teaspoons dried basil
black pepper
teeny squeeze of chicken bouillon concentrate

Start by cubing the chicken and marinating in a mixture of the smoked paprika, lemon juice and garlic. The earlier you do this, obviously, the better.

When you're ready to go - and I'd leave the chicken at least an hour - begin by gently sauteing the chorizo, which is now hacked into lumps, until it starts to release its oil and colour up a little bit. Then add the chicken and a little swish of oil so it doesn't burn, and cook til it's lovely and crusty and brown.

Add the sliced onions and let them sweat down and then the rest of the veg (pepper, courgette). Cook down while you chop the sundried tomato and olives finely, and then add them to the pan with the basil and a shake of black pepper. Put the lid on and let everything cook down for a few minutes until the vegetables are going soft, and then add the passata and squidglet of bouillon, stir well and stick a lid on. It can be left now over a really low heat until you're ready to cook the pasta, and then when that's done it's just a matter of stirring it all together and eating enthusiastically.

If you do have fresh basil just stir it in at the end instead of the dried basil.

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