Allergy free chorizo chicken mince recipe

Ingredients

• 2 cloves garlic, chopped
• 1 onion, diced fine
• 100ml cider vinegar or white wine
• 3 tsps smoked paprika
• 2 tsps paprika
• Up to 3-4 tsps chilli flakes, to taste
• 1 Massel vegetarian chicken stock ultracube
• 1 tsp salt
• 80ml water
• 2 tbsps olive oil
• 500kg chicken mince

Method

• In a blender, combine the garlic, onion, cider vinegar, paprika, chilli, chicken stock, salt and water.
• Blend until smooth.
• Heat the oil in a wok over a medium-high heat.
• Cook the chicken mince and blended mixture together in the wok until the chicken is cooked through and the sauce has reduced.
• Refrigerate or freeze for future use.
• Serve on pasta, rice, potatoes or sprinkle on pizza.