150g Chorizo, chopped roughly
1 Large Clove Garlic, chopped roughly
2 Chicken Stock Cubes
2 sprigs Rosemary
2 Tablespoons Red Wine Vinegar
4 Chicken Breasts
1 Large Sweet Potato, diced
4 Large Potatoes, Boiled until just cooked
1 Large Red Onion, diced
1 Large Yellow Capsicum, diced
1 Bunch Curly Parsley,
4 Tablespoons Natural Yoghurt
1 Red Chilli (optional) fnely sliced
Preheat oven to 200'c.
In a thermocook or food processor add together 100g chorizo, garlic, stock cubes, rosemary leaves, red wine vinegar and 300ml of boiling water. Pulse on a high speed until smooth, this took me about 30 secs (becareful of the hot water not splashing out).
In a large baking dish mix together Chicken Breasts, sweet potato, normal potato, onion, capsicum, parsley and remaining 50g chorizo. Pour over you chorizo broth and mix well. Cover with al foil and place into the oven for 30mins. Remove foil and cook for a further 30mins until golden and veg are cooked through.
Serve bake with sliced chilli and natural yoghurt.