- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g chorizo or pepperoni, skin removed, cut into chunks
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 20 cherry tomatoes, cut in half
- 4 skinless chicken breasts, each cut lengthways into 4 (or buy chicken fillets)
- 200g bag corn chips (spicy if you like a bit of heat)
- 200ml tub crème fraîche
- jar of jalapeño peppers
A member of the capsicum family, jalapeño chillies range from moderately to very hot.…
- extra crème fraîche or soured cream
- smashed avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Heat oven to 180C/160C fan/gas 4. Put the oil and chorizo in an ovenproof frying pan over a high heat and cook for 3 mins until the chorizo has released its oils and is starting to crisp. Stir in the paprika and tomatoes, and cook for 1 min.
Season the chicken, add to the pan and cook for 5 mins, keeping the heat high. Add 2 tbsp water so there is a little sauce and the tomatoes cook down a little. Tip into a bowl.
Put the corn chips in the pan and pour the chicken mix on top. Spoon over the crème fraîche and cook in the oven for 10 mins. Serve with the jalapeños, extra crème fraîche or soured cream, and smashed avocado.