One-pot Chicken and Chorizo

This is a long time favorite of our’s, easy to make while you doing other stuff.Served with rice or pasta shells makes a lovely lunch or supper dish. 



  • Serves 4
  • Prep Time 10mins
  • Cooking Time 1hr 10mins


  • 1 red /yellow or green pepper,sliced
  • 4 garlic cloves, skin on and bashed with the flat of a knife
  • 250ml hot chicken stock
  • 1can of chopped tomatoes
  • Small handful  of any olives, drained
  • 250g of Sliced Spanish chorizo, (cooking type is best but any will do)
  • 8 x chicken thighs, skin on, bone.


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Scatter the sliced peppers and olives over the base of the roasting dish, then add the thyme leaves and garlic cloves.
  3. Season the chicken thighs and sit them on top of the vegetables, then add the chorizo to the tray.
  4. Pour the tined toms and stock into the tray, around the chicken and chorizo.
  5. Cover with foil and put the tray in the oven and bake for 45-50 minutes.
  6. Turn oven up  to 220c
  7. Remove foil and roast for 10/15mins.