Chicken and Chorizo Bake

A warm and hearty dinner for a wet and windy night.


Serves 3-4

6 Boneless chicken thighs
2 Sweet peppers – cut into small chunks
2 Red onions – thinly sliced
1/2 tbsp Spanish smoked paprika
2 tbsp Tomato paste/purée (insure there is no added sugar)
300ml Homemade chicken stock – see my recipe
125g Chorizo – diced

1 tbsp Coconut oil

IMG_4648 IMG_4649 IMG_4650


  1. Preheat the oven to 180°c.
  2. Heat the coconut oil in a large frying pan, fry the chicken on both sides until golden and crispy – roughly 6 minutes a side.
  3. Set the chicken aside in a baking dish.IMG_4651
  4. Add the onions to the pan, sauté until soft then add the chorizo and peppers to the pan – fry for 4-5 minutes.IMG_4653
  5. In a bowl mix the purée and stock, sprinkle the paprika over the onion, peppers and chorizo before adding the liquids to the pan.
  6. Bring the mixture to the boil and then simmer for 10 minutes.
  7. Pour over the chicken and bake for 40 minutes.
  8. Serve and enjoy.

One Comment on “Chicken and Chorizo Bake

  1. Pingback: Cheats Chicken and Chorizo | The Wonky Spatula

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