Posted by: hilsrecipeoftheweek | February 12, 2018

Chicken, chorizo & red pepper bake

Image of chicken chorizo and red pepper bane

This juicy chicken bake is a simple dish that can be served with rice, salad or mashed potato

Serves 4


1tbsp olive oil
2 large onions, sliced
8 chicken thighs, skin on and bone in
125g (4½oz) cooking chorizo, sliced
1tsp smoked paprika
2 garlic cloves, sliced
125ml (4fl oz) white or red wine
2 bay leaves
400g tin of chopped tomatoes
1 large red pepper, de-seeded and sliced
400g tin of chickpeas
Freshly ground black pepper

To serve

A handful of coriander, chopped
Cooked potatoes or rice


In a large ovenproof pan, heat the oil and add the sliced onions. Cook gently until caramelised, stirring regularly for about 12-15 minutes. Remove the onions to a plate and set aside. Add the chicken thighs to the pan, skin side down, and cook over a low-medium heat for 10 minutes, turning halfway through, until browned all over, then reserve for later with the onions.

Preheat the oven to 180°C/fan 160°C/gas 4. Place the chorizo, smoked paprika and garlic slices in the pan and brown briefly. Stir in the wine, bay leaves, chopped tomatoes and red pepper.

Bring to the boil then stir in the chickpeas. Return the onions to the pan, stir and arrange the browned chicken thighs on the top, skin side up. Season and cook uncovered in the oven for 50 minutes, until all is meltingly tender and the chicken is cooked through, golden and crispy.

Finally, sprinkle with some chopped coriander and serve with potatoes or rice on the side.

Hil’s comment: This chicken bake was easy to do and very tasty. I used a mix of thighs and drumsticks, white wine, and added more than the recipe stated as I wanted it juicy. You could add halved new potatoes as well, and just serve with a green salad to make a one pot meal. 

Read more Daily Mail 20th January 2018

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