Chicken and chorizo mash pots recipe
Ingredients
- 4 large potatoes, peeled and very thinly sliced
- butter
- milk
- 100g (3½oz) strong Cheddar cheese, grated
For the filling
- 1tsp olive oil
- 486g pack skinless chicken thigh fillets, trimmed and cut into small cubes
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1leek,trimmed,washed and thinly sliced
- 100g (3½oz) chorizo sausage, cut into thin slices
- 400g of can chopped tomatoes
- 1 tbsp tomato puree
- 300ml vegetable stock
- 1red pepper,deseeded and cut into small pieces
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Shop ingredientsEach serving contains
- Energy
- 3145kJ 750.0kcal
- Fat
- 33g
- Saturates
- 17g
- Salt
- 2.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 64.2gProtein 52.5gFibre 9.0g
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Method
- Place potatoes in a large pan of boiling water. Cook with the lid on for about 20 minutes until potatoes are tender. Drain, add a little butter and milk and mash.
- Preheat the oven to Gas Mark 4, 180ºC, 325ºF. In a large pan heat the oil and add the chicken, onion, garlic, leek andchorizo. Cook until chicken is lightly browned and leeks have softened. Add the remaining ingredients.
- Simmer on the hob for 30 minutes (15 mins with lid on then 15 mins off). Place in individual ovenproof pots, roughly top with a mound of mash, sprinkle with cheese and cook for 20-25 minutes until topping is golden and chicken cooked through, with no pink showing.
- See more Chicken and chorizo recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
