How to Cook Chicken Thighs with Chorizo & Peppers

Name: How to Cook Chicken Thighs with Chorizo & Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2

20 mins
45 mins
medium
2

Recipe by

Jeff Baker

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

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Introduction

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.

Method

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