About this recipe:Chorizo sausage, red capsicum, sun dried tomatoes, olives and herbs combine into a classic dish, well loved from Spain to Mexico. Feel free to use sausage of choice if you can't find chorizo.
2 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, crushed
1 tbsp chopped fresh rosemary
40g chorizo sausage, skinned and diced
2 large red capsicum peppers, deseeded and roughly chopped
40g sun-dried tomatoes, roughly chopped
400g can chopped tomatoes
3 tbsp white wine
4 skinless chicken breast fillets or large thighs, about 450g in total
50g stoned olives (black, green or a mixture)
Directions Prep:30min › Cook:30min › Ready in:1hr
Heat the oil in a deep frying pan. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden.
Add the chorizo sausage and red capsicum peppers and cook over a moderate heat, stirring frequently, for a couple of minutes or until the sausage turns slightly golden.
Add the sun-dried tomatoes, the canned tomatoes with their juice, and the wine. Season with freshly ground black pepper (salt should not be needed because of the salt in the sausage, canned tomatoes and olives), then stir well and bring to a simmer.
Add the chicken and stir to coat with the sauce. Bring to the boil, then reduce the heat so the sauce simmers. Cover and cook for 25–30 minutes until the chicken is tender and the sauce is thick. (Prepare ahead up to this stage, if more convenient. Keep chilled or freeze, then reheat thoroughly.)
Just before serving, stir in the olives and heat through.
For another Mediterranean dish in the same style, omit the chorizo, red peppers and sun-dried tomatoes and make the sauce using 3 x 400g cans of chopped tomatoes and 2 tbsp thyme or lavender honey. Simmer uncovered for 30 minutes or until the sauce reduces and thickens. Serve scattered with 50g toasted flaked almonds.