Lots of recipes are my favourites but this Spanish Chicken Chorizo recipe is such an easy one pot oven recipe and is so tasty.
If you like chicken and chorizo then why not give this firm family favourite of mine a try? I must warn you, there may be a bit of fighting as to who gets the yummy crispy chorizo bits!
480g Tomatoes, cherry or baby plum
375g Diced chicken breast
300g Chorizo, chopped (we use the paprika chorizo)
1 Diced red pepper
2 Tbsp Olive oil
1.5 Tsp Smoked paprika
1.5 Tsp Dried oregano
1/2 Cup White wine
Basically everything gets chucked into a large oven dish & cooked!
Peel and chop the potatoes and part boil (approx 10 mins boiling time). When done pop them into the oven dish.
Skin the tomatoes – it’s fiddly but worth the time and effort.
I do this by making a cross in the skin on the bottom of the tomato, blanching (popping in boiling water for a couple of minutes until you can see the skin starting to peel away). Be careful handling the hot tomatoes once you have drained them. Then peel off the skin & place in the cooking dish.
Chop the chorizo, mushrooms and peppers and put into the oven dish.
Put the diced chicken into the oven dish.
Give it all a bit of a jumble up.
Drizzle over the olive oil & white wine.
Mix the paprika and oregano in a pot and sprinkle about half over the top (adjust the paprika if you don’t like it too spicey). Save the other half for when you remove the foil during the cooking process.
Now, cover the dish with foil and cook in the oven, Gas 5, Fan oven 170, 190 C, 375F and cook for 50 mins.
After 50 mins remove the foil, give it a stir round and sprinkle the remaining paprika and oregano and return to the oven to cook for another 30 mins.
When done, ensure it is cooked through properly & enjoy with some rocket or green beans and crusty bread.