Chicken and chorizo cacciatore recipe
Cosy up with this rustic Italian hunter's chicken and chorizo stew. This one-pot wonder is so simple to make, it's perfect for fuss-free midweek entertaining.
See method- Serves 2
- 10 mins to prepare and 50 mins to cook
- 738 calories / serving
Ingredients
- ½ tbsp olive oil
- 100g (3 1/2oz) chorizo, sliced
- 1 x 500g pack chicken thighs and drumsticks (2 of each or 4 thighs)
- 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 (13oz) passata
- 50g (2oz) roasted peppers, drained and rinsed
- 75g (3oz) black Kalamata olives, drained and rinsed
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3055kJ 738.0kcal
- Fat
- 54g
- Saturates
- 17g
- Salt
- 2.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 19.1gProtein 41.4gFibre 4.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- 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.
- Season the chicken and add to the pan, turning until the skin is golden and crisp on all sides. Transfer to the ovenproof dish. 3 For the sauce, add the onion to the pan and fry for 3 minutes, or until softened. Add the garlic and rosemary; 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, or until the chicken is cooked. Scatter with parsley, and serve with crusty bread, if you like.
- See more Chicken recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
