Chicken and chorizo cacciatore recipe

Name: Chicken and chorizo cacciatore
Yield: Serves 2
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); 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

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

Shop your ingredients

Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
Tesco Spanish Chorizo Sausage Slices 150G
100g (3 1/2oz) chorizo, sliced
£1.25
£8.33/kg
Tesco British Chicken Drumstick Fillets 600g
Aldi Price Match
1 x 500g pack chicken thighs and drumsticks (2 of each or 4 thighs)
£2.95
£4.92/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
handful fresh parsley, leaves chopped
£0.50
£16.67/kg
Tesco Finest White Sourdough Baguette 400g
£1.70 Clubcard Price
(£4.25/kg)
Offer valid for delivery from 29/09/2026 until 19/10/2026
crusty bread (optional)
£2.00
£5.00/kg
Tesco Red Onions Loose
Aldi Price Match
1 small red onion, thinly sliced
£0.20
£0.95/kg
Tesco Large Garlic
1 garlic clove, finely chopped
£0.50
£0.50/each
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
2 small sprigs fresh rosemary, leaves picked and chopped
£0.50
£25.00/kg
Tesco Tomato Passata 500G
400g (13oz) passata
£0.60
£1.20/kg
Aleyna Roasted Red Peppers 480G
Everyday Low Price
50g (2oz) roasted peppers, drained and rinsed
£2.15
£6.72/kg DR.WT
Tesco Pitted Black Olives 330G
75g (3oz) black Kalamata olives, drained and rinsed
£1.10
£6.75/kg DR.WT

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.