October 5, 2009 3 Comments
Time is tight at the moment. So, I could have made this quicker. On the other hand, I’m not sure that going the long way round isn’t sometimes a reward in itself. That is unless you hate cooking.
I was just going to make a spicy red pepper sauce to serve over some cooked chicken, which is why I peeled the peppers in the first place. If you’re going to make a sauce you don’t really want the skins hanging about. But then I had an unexpected third for dinner and needed something a bit more substantial. Plus I had some chorizo hanging around so this just seemed like a nice way to go with it. Eventually served with chicken and rice and enough for 3/4 as a side dish. You don’t have to char and then peel the peppers if you don’t want to.
- 4 peppers, red or yellow or both. green are NOT suitable for this dish (or many that I can think of)
- 2 cloves garlic, crushed
- half a hoop of chorizo, chopped into pound coin size chunks
- small red chilli, finely chopped
- half glass of white wine
- olive oil
- salt & pepper
Right, so, if you’re going to peel the peppers, follow these instructions. Its really not the end of the world if you choose not to, but its quite an enjoyable little job and you get a better dish. Slice the peppers into long strips, about a centimetre wide.
In a pan, heat some olive oil and slowly cook the garlic and chill and chorizo until the chorizo browns slightly and begins to release its oil. Add the pepper slices and cook, stirring occasionally over a medium heat until the peppers begin to soften. Season and slosh in the wine and bring to a simmer. Then turn down the heat and cook very slowly for around 20 minutes. Serve.