CHICKEN AND CHORIZO SPICY ONE-POT
Made this for last night.
Serves 8
2 large onions, halved and sliced
2 tablespoon olive oil
260 g ring chorizo, peeled and thickly sliced
4 red peppers, deseeded and cut into large chunks
2 x 400 g tins chopped tomatoes
2 chicken stock cubes
½ to 1 teaspoon dried chilli flakes
2 teaspoon dried oregano
16 boneless skinless chicken thighs
3 tins red kidney beans
To serve:
15 g pack of coriander
2-3 avocados, sliced
Squeeze of lime juice
Preheat oven to 180°C.
Fry the onions in the oil in an ovenproof pot for 5 mins until they become soft and start to colour
Add the chorizo and fry a few minutes more.
Stir in the peppers then pour in the tomatoes, followed by a tin of water, the crumbled stock cubes, chilli flakes and the oregano.
Arrange the chicken thighs on top of the sauce, pushing them under the liquid.
Bring to a simmer, cover and then cook in the oven for 40 min.
Add the beans and cook a further 20 min.
You can make this up to 2 days before and then keep chilled.
To serve, reheat on stove or in oven at 200°C for about half an hour until piping hot.
Stir in most of the coriander and mix the rest with the avocado, lime juice and a little salt and then pile this on top of each serving.
Photo’s: Angela Landsberg
Recipe posted by Angela Landsberg
