Chicken & Chorizo Bake

This simple one-pot creation is perfect for a cold winter evening in front of the fire. Warming spices, aromatic herbs and smoky chorizo combine for a sublime dish, inspired by the iconic Spanish flavours of Spain.

Chicken & Chorizo Recipe By James Strawbridge

Serves 4

Ingredients

4 Free range chicken breasts

2 chorizo sausages, sliced

1 can of black beans

6 spring onions

4 shallots, peeled and halved

12 sundried tomatoes, roughly chopped

100ml pastis [Alternatively use a white vermouth or dry white wine]

1 tbsp paprika

1 tsp tarragon

1 tsp seaweed flakes

½ tsp fennel seeds

Pinch of saffron

1 tsp salt and peppery Cornish Sea Salt

1 litre of chicken stock

2 tbsp garlic oil

50g butter

Method:

1.     Preheat your oven to 180˚C. Sauté shallots in garlic oil and butter with chorizo for 5-6 mins. Then add in the marinaded chicken breasts and sear on all sides.

2.     Next add in the spring onions, sundried tomatoes, and beans. Finish by pouring in stock and reducing the heat to a low simmer.

3.     After 5 mins cover and transfer to a preheated oven to bake for 35-40 mins or until the chicken is more than 73˚C.

4.     Serve with basmati rice or steamed new potatoes.

Recipe Card

Download the recipe card for this delicious Chicken and Chorizo Bake. Just click on the image below to download a PDF of the recipe.