I have made this a couple of times now from one of Jamie Oliver’s books but have tweaked it to make it better 😉 It needed more chorizo for a start!
It’s a easy but tasty midweek tea and can be prepared in advance so handy for after a busy day at work.
1 hr 15.
3 cloves of garlic
1 chicken stock cube
1 sprig of fresh rosemary off the stalk.
2 tablespoons sherry vinegar
6 chicken thighs – Skinless and boneless
4 small sweet potatoes peeled and diced in 3cm chunks
2 white potatoes skin on diced in 3cm chunks
2 red onions peeled and cut into chunks
2 Red peppers deseeded and cut into chunks
1 chopped red chilli.
Creme fraiche or sour cream
Heat the oven to 200 degrees/gas mark 6 and chop half of the Chorizo into bite sized pieces and set aside. Put the rest of the chorizo in a blender with the stock cube, rosemary, 2 of the garlic cloves vinegar and cover with 400ml of hot water. Put a cloth over as you blend together being very careful not to spill the hot water. Blend until smooth.
In a large metal roasting tray put both lots of potato, peppers, remaining garlic clove sliced and onion and pour over the sauce. Heat some oil in a frying pan and just seal the chicken for 1 minute each side then add to the tray and fry the chorizo chunks for a few minutes too then add to the tray.
Mix together and season with salt and pepper then cover tightly with foil and place ovet the hob for a couple fo minutes until the sauce is bubbling. Bake for 30 minutes. After 30 minutes remove the foil, give it a stir and cook for a further 30 minutes with no lid. The sauce should all soak up into the ingredients and potatoes should be soft.
Serve on the table with some crusty bread, a bowl of sour cream and chopped parsley.
- Oliver didn’t put the chilli in and the chorizo chunks, but if something is called “Chicken and Chorizo bake”.. i want to see the chorizo!!