- Delicious, easy and quick with the lovely touch of the chorizo.
INGREDIENTS
- 365 g chicken breast diced in bitesized pieces
- 1 red onion medium (mine was 200g before peeling), sliced in thin wedges
- 1 yellow pepper or colour of your choice, sliced
- 4 garlic cloves mine were quite plump, left whole and unpeeled
- 55-60 g chorizo sausage the actual sausage chorizo, sliced in two lengthways, then lengthways again to create 4 then sliced. I prefer to use non-spicy chorizo but if you want a bit of heat, spicy will be lovely too
- 165 g baby tomatoes
- Pinch of sea salt
- 1 teaspoon extra virgin olive oil or oil of your choice
INSTRUCTIONS
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Add all the ingredients to the air fryer basket, mix and air fry 12 minutes at 180ºC. Shake or stir with a wooden spoon or spatula half way. If your air fryer is non-stick, remember not to use metallic utensils.
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Make sure the chicken pieces are cooked through, squeeze the garlic out of the skins (discard the skins) and stir through. Enjoy.
NOTES
- I use the Instant Vortex Air Fryer. All air fryers vary so make sure you check your chicken is fully cooked.
