Chorizo chicken cacciatore
Prep:
10 mins
Cook:
50 mins
Make an alternative to the normal cacciatore and use the smoked flavours of chorizo to enhance this well loved recipe.
½ tbsp olive oil
100g chorizo, sliced
500g chicken thighs and drumsticks
Handful fresh parsley, leaves chopped
Crusty bread (optional)
For the sauce:
1 small red onion, thinly sliced
1 garlic clove, finely chopped
2 small sprigs fresh rosemary, leaves picked and chopped
400g passata
50g roasted peppers, drained and rinsed
75g black Kalamata olives, drained and rinsed
Preheat the oven to gas 6, 200°C, fan 180°C.
Heat the oil in a large frying pan.
Add the chorizo and fry, until just crisp.
Transfer to an ovenproof dish using a slotted spoon.
Add the chicken to the pan and cook turning, until the skin is golden and crisp on all sides.
Transfer to the ovenproof dish.
Add the onion to the pan and fry for a few minutes until softened.
Add the garlic and rosemary and cook for 1 minute.
Pour over the passata, bring to the boil then add the peppers and olives.
Season to taste.
Pour the sauce over the chicken and chorizo.
Cover with foil and bake for 30 minutes.
Uncover and cook for a further 15 minutes until the chicken is cooked.
Scatter with parsley, and serve with crusty bread, if you like.
Serves
2
Preparation Time
10 minutes
Cooking Time
50 minutes
Main ingredients
Chicken, Pork, Vegetables, Spice, Olives, Garlic, Herbs
Recipe Type
Dinner
Level of Difficulty
Easy
