On a plate, sprinkle the chicken with the red pepper flakes and fennel. Season with salt and pepper. In a large non-stick skillet over high heat, brown the chicken in the oil for 2 to 3 minutes per side or until cooked through. Set aside on a plate. In the same skillet, fry the chorizo until golden. Set aside.
RICARDO The Rock 12" Frypan
This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.