Chicken with chorizo

Yummy Chicken with chorizo, mango and piquillo salsa Recipe

Chargrilled mangoes and spicy chicken make this recipe perfect for summertime entertaining.
Chicken with chorizo, mango and piquillo salsa
Prep Time : 0:45 | Cook Time : 0:20 | Total Time : 1:05 | Serving : 4 person.


  • 4 x 200g chicken breast fillets, skin on (wingbone attached – optional)

  • 2 garlic cloves, finely chopped

  • 1 tablespoon sweet smoked paprika

  • 100ml olive oil

  • 1 chorizo, chopped

  • 400g jar piquillo peppers (see notes) or roasted capsicum, drained, chopped

  • 1 mango, chopped

  • 2 tablespoons finely chopped flat-leaf parsley

  • Juice of 1 lemon

  • Mixed herbs, to serve

  • Roast potatoes, to serve


  • Step 1

    Using a sharp knife, cut small slits into the skin and flesh of the chicken. Combine garlic, paprika and 2 tablespoons oil in a bowl, then season. Add chicken, turning to coat well. Set aside to marinate for 30 minutes.

  • Step 2

    Preheat the oven to 180°C

  • Step 3

    Heat the remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes until crisp. Remove chorizo from pan with a slotted spoon and drain on paper towel.

  • Step 4

    Return the pan to medium-high heat and cook chicken, skin-side down, for 2-3 minutes until browned. Remove chicken from pan, reserving the cooking oil, and place, skin-side up, on a baking tray. Roast for 10-12 minutes until cooked.

  • Step 5

    Meanwhile, combine chorizo, peppers, mango, parsley and half the lemon juice in a bowl. Season, then add 2 tablespoons oil from the pan and toss to combine.

  • Step 6

    Slice chicken, then garnish with herbs and drizzle with remaining lemon juice. Serve with salsa and roast potatoes.

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