ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
- Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
- Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.
Nutrition Facts : Calories 791 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 65 grams protein, Sodium 1.6 milligram of sodium
ONE POT SPANISH CHICKEN AND RICE
This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
- Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
- Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
- Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
- Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
- Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.
CHICKEN & CHORIZO RICE POT
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Provided by James Martin
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
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ONE POT CHICKEN AND CHORIZO STEW - EFFICIENT DELICIOUS
From efficientdelicious.com
Cuisine SpanishTotal Time 45 minsCategory DinnerCalories 487 per serving
- Heat 1 tbsp of oil in a large pot over medium-high heat and add the chorizo. Allow to cook for a few minutes before flipping, until both slides are browned. Remove the chorizo from the pan and place on a paper towel to soak up any excess oil.
- Using the same pan, add the chicken and cook each side for a few minutes until browned as well. Remove and set aside. Don't worry too much if there is a little chicken stuck to the bottom of the pan at this stage.
- Over medium heat, add the additional 1 tbsp of oil to the pan if required and sauté the onion and garlic until soft and fragrant. Add the smoked paprika, stirring until combined.
- Return the chorizo and chicken to pan and add the sweet potato, capsicum, stock and tomatoes. Stir and bring the mixture to the boil before reducing the heat to medium low. Cover and allow the stew to simmer for 20 minutes, or until the sweet potato has softened.
CHICKEN, CHORIZO & POTATO ONE POT - GREAT BRITISH FOOD …
From greatbritishfoodawards.com
Servings 2
- Heat the oil in a small frying pan and brown the seasoned chicken until golden and crispy, about 3 minutes each side. Remove from the pan add the chorizo. Cook for several minutes until crispy.
- Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. Season to taste before serving.
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