How to Cook Chicken Thighs with Chorizo & Peppers

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
chicken thighs with chorizo peppers

Ingredients

  • 4 x 125g chicken thighs
  • 1 x 200g cooking chorizo
  • PEPPER STEW
  • 50 ml olive oil
  • 2 x red peppers finely sliced (blistered over open gas and peeled, optional)
  • 2 x onions finely sliced
  • 1 x clove garlic crushed
  • Few leaves thyme
  • 15 ml sherry vinegar
  • 1 tbls. sugar
  • 1 x 400g tinned chopped tomatoes
  • Pinch salt

Pepper Stew

  • Soften onions in the olive oil
  • Add garlic and peppers then cook over low heat for 5 minutes
  • Add vinegar, sugar and thyme
  • Boil to a syrup
  • Add tomatoes and cook out for 15 minutes
  • Season to taste
  • Pour into deep roasting tray
  • Sear the chorizo in a non-stickk fry pan then add to casserole

Chicken Thighs & Chorizo

  • Preheat your oven to 200ºc fan assisted or 215ºC for ovens without a fan
  • Season the chicken
  • Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement
  • Place the thighs skin side up onto the pepper stew which should line the base of the tray
  • Place in centre of oven and roast for 40 minutes reaching a core temperature of minimum 75ºC