Chicken, Chorizo and Pepper Lasagne

Chicken and chorizo lasagne

This is and isn’t a recipe. It’s partly the result of searching ‘chorizo’ on the BBC website and partly the result of disappointment. I’ll elaborate: two weeks ago I bought myself the Jackson Pollock cookbook (who knew?) and patiently waded through it looking for a suitable recipe to send you. However, it seems his gastronomic oeuvre is more suited to splatting across a canvas than ingesting so I was forced to abandon hope.

Instead I bought a chorizo, googled, and then adapted the found-recipe beyond recognition. Here it is.

Serves 4-6

2 red peppers
1 yellow pepper
1 red onion
2 cloves of garlic, thinly sliced
2 chicken breasts, cut into pieces
1 sausage (?!) of chorizo (about 125g), sliced
1 jar of passata
2 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp cumin
1 tsp sweet paprika
1/2 tsp cayenne pepper
Cheddar cheese, grated
Handful of basil leaves
Lasagne sheets
Butter, flour and milk for white sauce

Dice the onion and peppers and soften with olive oil for about 5 minutes. Add the chicken, chorizo and garlic, fry for ten more minutes. Add the passata, vinegar, oregano, cumin, paprika and cayenne pepper and leave to simmer.

While is simmers, preheat the oven to 200c and make the white sauce. Assemble lasagne and bake for 30 mins. Halfway through baking, sprinkle cheese on top.

When cooked, tear basil leaves over the lasagne and serve with salad.


Image found here


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