One Pot Chicken And Chorizo Recipes

ONE-POT CHICKEN AND CHORIZO

One-Pot Chicken and Chorizo image

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Provided by Alice Liveing

Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal

Yield Serves 2

Number Of Ingredients 8

Ingredients

Coconut oil, for greasing and frying
4 skinless chicken thighs
1 small red onion, cut into wedges
100ml (about 1/2 cup) chicken stock
30g/1oz chorizo, cut into small chunks
1 tsp chopped fresh rosemary
100g/3.5oz asparagus
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 200°C/400°F/Gas Mark 6.
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

CHICKEN & CHORIZO RICE POT

Chicken & chorizo rice pot image

A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella

Provided by James Martin

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 12

Ingredients

1 tbsp oil
8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, deseeded and chopped into large chunks
3 garlic cloves, crushed
225g chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley

Steps:

Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium

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