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Emily English
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by frying the chorizo in a large pan for 3 minutes to release the oils and crisp up.
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For
2
M
I
50
g
Chorizo, diced
250
g
Chicken breast, sliced into tenders
2
tsp
Smoked paprika
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Per Serving
Calories
353kcal
Fat
13g
Carbs
14g
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A dusting of parmesan
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H
Helen
a month ago
Hi, there isn’t anywhere on the method where the stock gets added in.
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Christina
a month ago
Hi Helen! Thanks for spotting that. 😊 Add the chicken stock after step 4, when cooking the tomatoes, and let it reduce as they soften.
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Lynne A
3 months ago
Hi there’s a couple of ingredients listed in the method that aren’t on the list. The cherry tomatoes, tomatoes, minced garlic and spinach. Can you post the measurements needed of these. Thanks!
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Christina
3 months ago
Hi Lynne! Thanks for catching that all updated 😊
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Lynne A
3 months ago
Any idea how long these would keep for? X
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Christina
3 months ago
Hey Lynne! They kept for in an airtight container in the fridge for me for 4 days! Id usually say 3-4, but make sure they are cooled down before storing 😊
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Lynne A
3 months ago
Ah that’s great, thankyou! X
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Emily English
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by frying the chorizo in a large pan for 3 minutes to release the oils and crisp up.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
50
g
Chorizo, diced
250
g
Chicken breast, sliced into tenders
2
tsp
Smoked paprika
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
353kcal
Fat
13g
Carbs
14g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
A dusting of parmesan
Cancel
H
Helen
a month ago
Hi, there isn’t anywhere on the method where the stock gets added in.
Like
Reply
Cancel
Christina
a month ago
Hi Helen! Thanks for spotting that. 😊 Add the chicken stock after step 4, when cooking the tomatoes, and let it reduce as they soften.
Like
Reply
Cancel
Lynne A
3 months ago
Hi there’s a couple of ingredients listed in the method that aren’t on the list. The cherry tomatoes, tomatoes, minced garlic and spinach. Can you post the measurements needed of these. Thanks!
Like
Reply
Cancel
Christina
3 months ago
Hi Lynne! Thanks for catching that all updated 😊
Like
Reply
Cancel
Lynne A
3 months ago
Any idea how long these would keep for? X
Like
Reply
Cancel
Christina
3 months ago
Hey Lynne! They kept for in an airtight container in the fridge for me for 4 days! Id usually say 3-4, but make sure they are cooled down before storing 😊
Like
Reply
Cancel
Lynne A
3 months ago
Ah that’s great, thankyou! X
Like
Reply
Cancel
