Chicken with chorizo, mango and piquillo salsa

Recipes / Meat

Chargrilled mangoes and spicy chicken make this recipe perfect for summertime entertaining.

Recipe «Chicken with chorizo, mango and piquillo salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 200g chicken breast fillets, skin on, 2 garlic cloves, finely chopped, 1 tbsp sweet smoked paprika, 100ml olive oil, 1 Primo Classic Chorizo, chopped , 400g jar piquillo peppers or roasted capsicum, drained, chopped, 1 mango, chopped, 2 tbsp finely chopped flat-leaf parsley , Juice of 1 lemon, Mixed herbs and roast potatoes, to serve.

Ingredients:

  • 4 x 200g chicken breast fillets, skin on 
  • 2 garlic cloves, finely chopped 
  • 1 tbsp sweet smoked paprika 
  • 100ml olive oil 
  • 1 Primo Classic Chorizo, chopped 
  • 400g jar piquillo peppers or roasted capsicum, drained, chopped 
  • 1 mango, chopped 
  • 2 tbsp finely chopped flat-leaf parsley 
  • Juice of 1 lemon 
  • Mixed herbs and roast potatoes, to serve 

Instructions

  1. Using a sharp knife, cut small slits into the skin and flesh of the chicken. Combine garlic, paprika and 2 tablespoons oil in a bowl, then season. Add chicken, turning to coat well. Set aside to marinate for 30 minutes.
  2. Preheat the oven to 180°C
  3. Heat the remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes until crisp. Remove chorizo from pan with a slotted spoon and drain on paper towel.
  4. Return the pan to medium-high heat and cook chicken, skin-side down, for 2-3 minutes until browned. Remove chicken from pan, reserving the cooking oil, and place, skin-side up, on a baking tray. Roast for 10-12 minutes until cooked.
  5. Meanwhile, combine chorizo, peppers, mango, parsley and half the lemon juice in a bowl. Season, then add 2 tablespoons oil from the pan and toss to combine.
  6. Slice chicken, then garnish with herbs and drizzle with remaining lemon juice. Serve with salsa and roast potatoes.