Friday, July 12, 2013

Allergy free chorizo chicken mince recipe

  • 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

  • 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.

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