Best One Pot Chicken And Chorizo Recipes
ONE-POT CHICKEN AND CHORIZO
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
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.
ONE POT CHICKEN, CHORIZO AND NDUJA BAKE
If you are using chunkier potatoes parboil them for a few minutes so they cook beautifully. I keep the skin on the chicken but I do trim the excess fat. Another way of doing it it's to cook the chicken and collect all the released fat by tilting the skillet to one side and absorb all excess fat into kitchen towels helping yourself with a wooden spoon. You can do this after cooking briefly the chorizo since this along with the heavy cream will release some fat thus you may end up with to much oils in your plate.
Provided by Ramona's Cuisine - @ramonascuisine
Categories Chicken
Number Of Ingredients 12
Steps:
- Pre-heat the oven at 190°C or 375°F.
- Placed the skillet onto medium fire and brown the chicken legs on both sides for about three minutes on each side.
- Add the thoroughly washed potatoes (skin on) and cook covered for about 5 minutes occasionally tossing the potatoes around.
- Add the chorizo, garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
- Add the sliced mushrooms and cook until nicely coated and slightly brown.
- Add the chicken stock mixed with the Nduja sauce or paste, (I used Sacla Nduja pesto sauce), the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing at the end.
- Place the skillet in the oven and allow the stock to reduce for about 30- 35 min.
- When juices are reduced to the desired level, take out of the oven and get ready to serve.
- Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!
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