Chicken Breast with Tomato-Chorizo Vegetables

Ingredients

• 250 g chorizo
• 200 g soft tomatoes
• 1 Garlic clove
• 50 g black olives
• 1 onion
• 4 chicken breast fillets (≈120 g each)
• Salt
• pepper (from grinder)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• chili powder
• 1 tsp Paprika powder (sweet)

Instructions

1. 1.

   Slice the chorizo into rounds, then cut into strips. Slice the tomatoes into strips as well. Peel and finely chop the garlic. Drain and finely chop the olives. Peel and dice the onion. Rinse the chicken, pat dry, season with salt and pepper, and brown it all over in a hot pan with oil. Remove from the pan and sauté the onions with the garlic and chorizo until translucent. Add the tomato paste briefly, then deglaze with wine. Add the olives and tomatoes. Season with salt, chili, paprika, and pepper, and simmer for about 5 minutes; add a splash of water if needed. Reduce heat, place the chicken in the sauce, cover, and let it cook slowly for 10‑12 minutes.

2. 2.

   Take the chicken out of the pan and serve sliced alongside the seasoned chorizo-tomato mixture.