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Juicy chicken thighs, developing in the subtle spices of chorizo and juices of pepper stew makes this a colourful family favourite, bursting with full flavour.


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