• 1 tbsp vegetable oil
  • 250g chicken breast or thigh, diced small 5mm
  • 100g cooking chorizo, diced small 5mm
  • 1 medium onion, diced small
  • 1 red pepper, diced small 5mm
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 1 pouch of Oxo ready to use chicken stock
  • 400g passata
  • 2 tsp caster sugar
  • ½ tsp smoked paprika
  • 4 tsp cornflour
  • 1 tbsp chopped parsley
  • Cracked black pepper to taste


  1. 1

    Fry the chicken and chorizo with the oil in a non-stick saucepan. Once cooked, set to one side.

  2. 2

    Using the same pan, add the onion, pepper and garlic stirring occasionally until cooked through. Add the tomato puree, Oxo ready to use chicken stock, passata, sugar and smoked paprika. Stir well and gently simmer for 10 minutes.

  3. 3

    Using a stick blender, blend until smooth.

  4. 4

    Add in the cornflour, chicken and chorizo and continue to simmer for 5 – 10 minutes. Finish with parsley and cracked black pepper. Serve with a crusty bread roll.

Nutritional Details

Each serving provides
  • Energy 1143kj 273kcal 14%
  • Fat 12.5g 18%
  • Saturates 3.6g 18%
  • Sugars 11.1g 12%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

15.9g carbohydrate 3.4g fibre 22.8g protein

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