Chicken and Chorizo Taco Boats

Video Description

#chicken #and #chorizo #taco #boats #recipe #cooking #foodie #foryou #sugar #and #soul Ingredients 70g spicy chorizo 10 Heck chicken chiploatas 8 Old El Paso Taco Boats 1 medium brown onion 2 bell peppers (1 red and 1 yellow) 1 medium courgette 1 tin chopped tomatoes 120g grated mozzarella 1tsp garlic granules 1tsp smoked paprika 1tsp ground cumin 1/2tsp salt 1/2tsp pepper Method Step 1 Slice the chorizo into small pieces and add to a large pan on medium high heat. Fry for around 5 mins to release the juices Step 2 In the meantime, slice up the chicken sausages into small chunks and add to the pan with the chorizo and continue to fry for a further 4 mins until the sausages have some nice colour Step 3 Dice the onion, pepper and courgette into small pieces and add to the chicken and chorizo in the pan. Give everything a good stir and then add garlic granules, smoked paprika, cumin, salt and pepper Step 4 Fry for a further 5 mins to soften the veg and then tip in the chopped tomatoes. Simmer everything on medium high for a further 5 mins to reduce the sauce down Step 5 Place all of the taco boats on a baking tray and then spoon the mixture into all of the boats, spreading the filling out evenly between them all before topping each boat with 15g of grated mozzarella. Place in the oven at fan 180° Celsius / 400° Fahrenheit for 8-10 mins until golden brown and the cheese has melted nicely.