Chicken With Tomato And Chorizo Sauce Food

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ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES



One-pan Chicken And Chorizo With Cherry Tomatoes image

This baked chicken & chorizo is the simplest of one pan chicken dinners, but also one of the tastiest. Just pile chicken, tomatoes, chorizo, garlic, basil and seasoning into a baking dish and bake until browned and bubbling. So delicious, and a perfect crowd pleasing easy dinner for the family or guests.

Provided by Helen

Categories     Main meal

Time 1h10m

Number Of Ingredients 10

1.5 pounds chicken thighs (boneless, skinless (about 8 medium thighs, but a little more or less is fine))
1 bulb garlic (split into cloves but unpeeled)
½ teaspoon salt
¼ teaspoon pepper
5 ounces chorizo (Around one good quality sausage, chopped into small pieces. You can add more to taste if you like.)
1 bunch basil (chopped or torn)
2.75 pounds tomatoes (I use cherry tomatoes for ease, but any small tomatoes or chopped larger ones will work)
1 tablespoon olive oil
1 tablespoon balsamic vinegar (optional)
toasted bread with olive oil and salt or mashed potatoes (to serve (optional))

Steps:

  • Pre-heat the oven to 180C / 355F.
  • Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
  • Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
  • Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
  • Serve in dishes with toasted bread with olive oil or with a potato side dish.

Nutrition Facts : Calories 721 kcal, Carbohydrate 14 g, Protein 44 g, Fat 54 g, SaturatedFat 16 g, Cholesterol 216 mg, Sodium 847 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHICKEN WITH TOMATO AND CHORIZO SAUCE



Chicken With Tomato and Chorizo Sauce image

This is a fantastic recipe it is rich and tasty, it can be used with chicken or over pasta for a simple sauce. This recipe is major easy and quick and the sauce freezes well.

Provided by t_michalak

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 (400 g) can chopped tomatoes
1 (400 g) can butter beans or 1 (400 g) can any other beans
1 tablespoon honey
4 inches chorizo sausage, chopped
2 teaspoons dried basil
1 chicken stock cube
1 large sweet pepper, from a jar
2 cups water
4 boneless chicken breasts

Steps:

  • In a pan add all the ingredients except for the chicken.
  • Simmer gently approx 20 minutes until beans are soft and sauce is thick.
  • Meanwhile roast the chicken pieces in the oven until cooked; approx 30 minutes.
  • Place 3-4 tablespoons of sauce onto a plate and arrange a breast of chicken on top.
  • This dish can be served with rice, pasta or potatoes.

CHICKEN & CHORIZO RAGU



Chicken & chorizo ragu image

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g skinless and boneless chicken thighs
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced
jacket potatoes, chopped parsley and soured cream, to serve (optional)

Steps:

  • Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
  • Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium

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