1red onionmedium (mine was 200g before peeling), sliced in thin wedges
1yellow pepperor colour of your choice, sliced
4garlic clovesmine were quite plump, left whole and unpeeled
55-60gchorizo sausagethe actual sausage chorizo, sliced in two lengthways, then lengthways again to create 4 then sliced. I prefer to use non-spicy chorizo but if you want a bit of heat, spicy will be lovely too
165gbaby tomatoes
Pinchof sea salt
1teaspoonextra virgin olive oil or oil of your choice
Instructions
Add all the ingredients to the air fryer basket, mix and air fry 12 minutes at 180ºC. Shake or stir with a wooden spoon or spatula half way. If your air fryer is non-stick, remember not to use metallic utensils.
Make sure the chicken pieces are cooked through, squeeze the garlic out of the skins (discard the skins) and stir through. Enjoy.
Notes
I use the Instant Vortex Air Fryer. All air fryers vary so make sure you check your chicken is fully cooked.