ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES
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
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
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
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.
EASY CREAMY CHICKEN IN TOMATO SAUCE
Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
- Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
- Heat a large frying pan over medium-high heat.
- Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
- Pour in the passata/tomatoes and cream.
- Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
- Top with basil and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN & CHORIZO RAGU
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
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
CHORIZO TOMATO SAUCE (FOR PASTA OR CHICKEN)
I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on...
Provided by Cluich
Categories Sauces
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add -- in this order -- the green pepper, onion, and garlic, allowing each to soften a bit before adding the next. Add the cumin and cayenne pepper (if using) when you toss in the garlic.
- Stir in the chorizo and cook over medium heat, stirring frequently, till done.
- Add the diced tomatoes and sliced black olives. Turn down heat and simmer till desired thickness is reached (I like mine pretty thick). Season with salt and pepper to taste and served over pasta or chicken (or perhaps something else as well?).
Nutrition Facts : Calories 216.9, Fat 16.8, SaturatedFat 5.8, Cholesterol 33.3, Sodium 693.6, Carbohydrate 7.1, Fiber 1.6, Sugar 3.1, Protein 9.9
SPANISH CHICKEN AND CHORIZO
Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme | gluten free + dairy free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400°F/200°C.
- Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
- Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
- Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
- Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
- Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
- Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
- Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.
CHICKEN AND CHORIZO PASTA WITH SPINACH
A very tasty, satisfying chicken and chorizo pasta dish with spinach. Easy to make so perfect for a weeknight dinner.
Provided by Michelle Alston
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saute pan, add the onion and cook over a low to medium heat for about 5 minutes.Add the garlic, oregano, smoked paprika and chilli flakes and cook for a minute.
- Now add the chicken and cook over a medium heat until the chicken is cooked, add the chorizo and cook for another 5 minutes until both the chorizo is slightly crispy.
- Pour in the tinned tomatoes, add a little water to the can, give it a swirl then pour that in too. Add the olives, salt and pepper, reduce the heat and simmer for about 10 minutes.
- Meanwhile, cook the pasta according to the packet instructions. Drain when done.
- When the pasta is almost ready, add about 3 tablespoons of the pasta water to the tomato sauce then add the spinach and basil, check the seasoning then add the drained pasta.Gently toss the pasta in the sauce, serve immediately with plenty of grated parmesan and freshly cracked black pepper.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
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