Chicken with Chorizo

Name: Chicken with Chorizo
Ingredients: 3 tbsp olive oil; 4 chicken legs; Salt and freshly ground black pepper; 9 oz (250g) smoked chorizo, cut into bite-sized pieces; 1 red onion, thinly sliced; 1 tsp ground coriander; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 large zucchini, sliced; 2 garlic cloves, minced; 1 tsp dried thyme; One 14.5 oz (411g) can chopped tomatoes; 1 cup chicken stock; 1/4 cup dry sherry

14 ingredients

14 steps

Ingredients

3 tbsp olive oil
4 chicken legs
Salt and freshly ground black pepper
9 oz (250g) smoked chorizo, cut into bite-sized pieces
1 red onion, thinly sliced
1 tsp ground coriander
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 large zucchini, sliced
2 garlic cloves, minced
1 tsp dried thyme
One 14.5 oz (411g) can chopped tomatoes
1 cup chicken stock
1/4 cup dry sherry

Directions

1

Preheat the oven to 350F (180C).
2

Heat the oil in a large flameproof casserole over medium-high heat.
3

Season the chicken with salt and pepper.
4

Add the chicken and cook, turning occasionally, about 6 minutes, until browned; remove.
5

Add the chorizo to the casserole and cook, stirring often, for about 3 minutes; remove.
6

Reduce the heat to medium-low and add the onion.
7

Cook, about 5 minutes, or until softened.
8

Add the coriander and stir for 1 minute.
9

Add the peppers, zucchini, garlic, and thyme, and cook about 5 minutes, or until the peppers begin to soften.
10

Add the tomatoes, stock, and sherry and bring to a boil.
11

Return the chicken and chorizo to the casserole, cover, and bake 40 minutes, or until the chicken is tender.
12

Variation:
13

Spicy Chicken Casserole: Add 9 oz (250g) chopped new potatoes with the onion.
14

In step 3, add a pinch of dried chile flakes.