Pollo al Ajillo con Chorizo

Chicken with Garlic, Lemon and Chorizo Sausage

Serves 12 people pintxo or 3 dinner portions

Ingredients:

3 each    chicken breast with skin

¼ cup     olive oil

6 each     garlic cloves (cleaned and sliced)

1 each     chorizo link (whole)

1½ cup    parsley (finely chopped)

1 each     lemon (for the juice)

Salt to taste

Method:

On high heat in a frying pan add olive oil. Once sizzling add the garlic and cook until golden brown. Set aside.

Add the chorizo and turn heat to medium low. Cook for 3 minutes. Slice and set aside.

Add chicken and lay skin down. Season and cook for 5 minutes or until golden brown.

Turn over and cook the other side. Add parsley and lemon. Add the fried garlic and cook all for 30 seconds. Slice the chicken in to 4 pieces and put over toast. Top with chorizo slice.