Chicken and chorizo pitas

Recipe from: 05 April 2013
chicken and and chorizo pitas

Ingredients 13
Servings 1
Minutes 00:20


Serving Change
  • 45
    olive oil
  • 1
    chicken fillets - sliced into slivers
  • 2
    onions - cubed
  • 3
    garlic cloves
  • 500
  • 2
    red peppers - chopped
  • 30
    Cajun spice
  • 250
    chicken stock
  • 1
    whole peeled tomato
  • can
    black pepper and salt, to taste
  • 6
    pita breads
  • Rocket
  • 1
    pineapple, peeled cored and cubed


Heat the olive oil in a heavy-based pot and brown the chicken fillets. Remove from the pot.

In the same pan brown the onions. Add the garlic, chorizo, red peppers and Cajun spice and cook for 5 minutes on low heat.
Return the chicken with the chicken stock, peeled tomatoes and loads of black pepper. Season with salt, if required. Cook for another 30 minutes.

Place the pineapple cubes into a blender and process until coarsely blended.

Heat the pita breads in a heavy based pan. Slice open and fill with the chicken chorizo mixture. Serve with the pineapple coulis on the side.

Reprinted with permission of Pink Polka Dot. To see more recipes, click here.


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