Slice 2 red capsicums, into thin strips .
Heat 2 tbs of rice bran oil in a large frying pan .
Add 1 finely sliced onion , along with 1 tbs of minced garlic and capsicum strips ,slow cook until the onion is translucent and the capsicum soft ..
Transfer to a plate and set aside.
Using the same pan add 4 diagonally sliced chorizo and cook on medium for 8 minutes stirring and turning occasionally.....it is at this stage you will see the chorizo caramelise and render , ( the fat melts and separates ) discard fat .
Now add the onions and capsicums back to the pan and give it a good toss.
Add 1 tbs of sweet smokey paprika
1 tbs of fresh thyme leaves
Now deglaze with 1 cup of chicken stock , 2 tbs of red wine vinegar , 2 tbs of apple cider vinegar , slowly bring to the boil , then simmer till sauce thickens .
Finish the dish with 1/2 cup of coarse chopped Thai basil mint .
Heat 2 tbs of rice bran oil in a large frying pan .
Add 1 finely sliced onion , along with 1 tbs of minced garlic and capsicum strips ,slow cook until the onion is translucent and the capsicum soft ..
Transfer to a plate and set aside.
Using the same pan add 4 diagonally sliced chorizo and cook on medium for 8 minutes stirring and turning occasionally.....it is at this stage you will see the chorizo caramelise and render , ( the fat melts and separates ) discard fat .
Now add the onions and capsicums back to the pan and give it a good toss.
Add 1 tbs of sweet smokey paprika
1 tbs of fresh thyme leaves
Now deglaze with 1 cup of chicken stock , 2 tbs of red wine vinegar , 2 tbs of apple cider vinegar , slowly bring to the boil , then simmer till sauce thickens .
Finish the dish with 1/2 cup of coarse chopped Thai basil mint .
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