SPANISH CHICKEN & CHORIZO PIE

SPANISH CHICKEN & CHORIZO PIE

When I was living in Western Michigan, I had a fantastic introduction to the wonderful world of Spanish Tapas.  I was hooked!  The incredible flavors, textures, and varieties were a great way to get some friends or family together, order a number of dishes, and share them around the table.  I’m a firm advocate on the near-sanctity of time at table with ones you love, and the communion and fellowship that comes with good company and a good meal.  Evidently, so are the Spanish!  Because Tapas provides you with the perfect opportunity to share your food as well as company.

One of the best dishes I tried on that inaugural Tapas adventure, and still remember fondly, was a combination chicken and chorizo sausage.  Personally, I feel it’s a fantastic combination, especially if you’re either open to spicing it up a little, or just outright heavy handed with it like I am.  In either case, the combination of these two meats, along with the tomato, peppers, garlic, and olives as in this recipe, is absolutely perfect for a quickly prepared dinner without losing the delicious flavors enjoyed in Tapas.

SPANISH CHICKEN & CHORIZO PIE:

·         2 Packages Pepperidge Farm Puff Pastry Sheets

·         1 Tbs. Olive Oil

·         1 Lb. Chicken Breasts (Boneless/Skinless), cut into strips

·         1 Red Onion, Finely Sliced

·         1 tsp. Paprika

·         ½ Tbs. Minced Garlic

·         ½ Red Pepper, Chopped

·         ½ Yellow Pepper, Chopped

·         1 6 Oz. package of Chorizo Sausage

·         1 4 Oz. Can of Diced Tomatoes

·         1 Oz. Green Olives, Pitted and Chopped

·         2 Tbs. Rosemary, Chopped

·         Salt & Black Pepper to Taste

DIRECTIONS:

Preheat oven to 400 degrees.  In a large skillet, pour your olive oil, allowing to warm over low heat.  Add your chicken, and allow to cook completely.  Remove with slotted spoon from skillet to a plate lined with paper towel. 

Returning pan to heat, add your onion and let cook for 3-5minutes.  Add paprika, garlic, peppers, and Chorizo and allow to cook for an additional 5 minutes.

Add tomatoes, olives, and rosemary, seasoning well with salt and pepper, and bring to a boil.  Reduce heat to medium and allow to simmer for 15 minutes.  Sauce will thicken as it simmers.  Stir in chicken strips, mixing well to coat chicken with vegetable and chorizo mixture.

Unfold thawed puff pastry sheets.  Spray a 9-inch pie plate with cooking spray, and lay two of the sheets into the plate on a diagonal, so corners lay well over plate edges, and are able to be folded over filling.  Repeat this process with the remaining 2 sheets, crossing the two in place, from the opposite direction.

Spoon in filling mixture, and carefully fold pastry edges across the top.  Tuck under any loose edged pastry into the pie shell.  Bake for 30 minutes, or until pastry is golden brown.