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Chicken with chorizo, mango and piquillo salsa
Chicken with chorizo, mango and piquillo salsa
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Grilled mango and spicy chicken - ideal for summer gatherings!
Ingredients:
  • 4 x 200g chicken breast fillets, skin on (wingbone attached – optional)
  • 2 garlic cloves, finely chopped
  • 10.00 gm sweet smoked paprika
  • 100ml olive oil
  • 1 chorizo, chopped
  • 400g jar piquillo peppers (see notes) or roasted capsicum, drained, chopped
  • 1 mango, chopped
  • 40.00 ml finely chopped flat-leaf parsley
  • Juice of 1 lemon
  • Mixed herbs, to serve
  • Roast potatoes, to serve
Instructions:
  • Make small slits on the chicken with a sharp knife. Mix garlic, paprika, and 2 tablespoons of oil in a bowl, then season. Coat the chicken well with the mixture and let it marinate for 30 minutes.
  • Preheat your oven to 180°C.
  • In a frypan over medium-high heat, sizzle the chorizo in the remaining 1/4 cup (60ml) oil until crisp, about 2-3 minutes. Use a slotted spoon to transfer the cooked chorizo to a paper towel-lined plate to drain.
  • Once the chicken is browned, transfer it from the pan to a baking tray, skin-side up, and roast for 10-12 minutes until fully cooked, using the same oil for added flavor.
  • In a bowl, mix together chorizo, peppers, mango, parsley, and half of the lemon juice. Season with salt and pepper, then add 2 tablespoons of the pan oil and toss everything together.
  • Slice the chicken, adorn with fresh herbs, and generously drizzle with the remaining lemon juice. Enjoy alongside flavorful salsa and crispy roast potatoes.

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