Spanish Keto Chicken Recipe with Charred Chorizo & Padron Peppers

Get your Latino on in the kitchen…

Serves 4, Time: 20 minutes

• 400g chicken thighs, skinless
• 6 mini chorizo sausages
• 2 handfuls of padron peppers
• 2 tbsp butter or coconut oil for frying
• 2 tbsp extra virgin olive oil for serving
• 1 tbsp smoked paprika
• 1tsp bouillon or kallo vegetable stock, gluten free
• ½ tsp cayenne pepper
• 2 garlic cloves, crushed
• ½ tsp cumin powder or seeds
• Rock salt & pepper to taste
• 1 tbsp mixed seeds

• salad leaves
• a handful of cherry tomatoes
• black olives
• 1 tsp mixed herbs
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic or apple cider vinegar
• Salt & pepper to taste

1. Set a large pan on medium-high heat, melt 1 tbsp of butter and add the crushed garlic.
2. In the meantime, dice the chicken thighs and season with the paprika, salt, pepper, mixed herbs, bouillon and cumin. Ensure chicken is thoroughly coated in the herbs and spices.
3. Heat 1tbsp butter in a medium pan on medium-high heat, once hot add the padron peppers and allow to char on each side.
4. Dice the chorizo.
5. Once the garlic is sizzling in the larger pan, add the chorizo and diced chicken. Allow the chicken to brown on each side before turning. Cook for 10-12 minutes on medium, high heat.
6. In a large bowl, mix all of the salad ingredients.
7. Season the padron peppers with rock salt and ensure the chicken is cooked through.
8. Serve with the salad and garnish with lashings of olive oil. Mmm-mmm!

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