Chicken with Chorizo

Inspired by Spanish cuisine, this is sure to become a favorite chicken dish. Freeze for up to 1 month.


Preparation Time10 min

Cooking MethodBaking, Sauteeing



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

MealDinner, Lunch


Taste and TextureHot & Spicy, Meaty, Savory

Type of DishCasserole


  • 3 tbsp olive oil
  • 4 chicken legs
  • Salt and freshly ground black pepper
  • 9 oz (250g) smoked chorizo, cut into bite-sized pieces
  • 1 red onion, thinly sliced
  • 1 tsp ground coriander
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 large zucchini, sliced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • One 14.5 oz (411g) can chopped tomatoes
  • 1 cup chicken stock
  • ¼ cup dry sherry


  1. Preheat the oven to 350°F (180°C). Heat the oil in a large flameproof casserole over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook, turning occasionally, about 6 minutes, until browned; remove.

  2. Add the chorizo to the casserole and cook, stirring often, for about 3 minutes; remove. Reduce the heat to medium-low and add the onion. Cook, about 5 minutes, or until softened. Add the coriander and stir for 1 minute. Add the peppers, zucchini, garlic, and thyme, and cook about 5 minutes, or until the peppers begin to soften.

  3. Add the tomatoes, stock, and sherry and bring to a boil. Return the chicken and chorizo to the casserole, cover, and bake 40 minutes, or until the chicken is tender.


Spicy Chicken Casserole: Add 9 oz (250g) chopped new potatoes with the onion. In step 3, add a pinch of dried chile flakes.



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