250g instant egg noodles
1.5kg chicken fillets
2Tbls chicken spice
3Tbls plain flour
2 Chorizo sausages, sliced
2 red onions, sliced
4 cloves garlic, crushed
2tsp cumin, ground
2tsp sweet paprika
1 tin chopped tomatoes
1 cup chicken stock
Pinch dried chillies
2Tbls fresh oregano, chopped or 1tsp dried
Olive oil or sunflower oil
Flatten chicken fillets a little bit with a meat tenderizing hammer.
Slice into strips.
Dust strips with chicken spice and flour.
Heat a heavy bottomed pan and add enough oil to just cover the base.
Flash fry the fillet strips, remove and set aside – do not overcook or they will be dry.
In the same pan fry sliced chorizo until browned.
Add onions and cook until translucent.
Add garlic, dried chillies, paprika and cumin – gently cook together until fragrant.
Stir in tomatoes, stock and oregano – and cook through.
Season with salt and pepper and a dash of sugar.
If it is not hot enough at this stage add chilli sauce.
Now add your chicken fillets – and gently bring to the boil, switch off your plate and let it stand in the hot sauce.
Cook the noodles until just done, drain and toss with a bit of olive oil in the pot they cooked in to heat it up again.
We like to serve the chicken and noodles separate – but you can toss them together just before serving. A squeeze of fresh lemon juice is also good to give that last bit of zing.
If you don’t have a meat tenderizing hammer, lay the chicken fillets flat inside a plastic bag on a hard surface and pound them with a rolling pin or any hard object.
You can buy chicken spice at most butchers and grocery stores.
Add more chillies if you like it hot, or less if you don’t.
You can serve this dish with rice instead of noodles, or even as a filling for a pita or a wrap.