Chilli chicken & chorizo one Pot

On Tuesday night I made a really easy and tasty comfort dish – Chilli Chicken & Chorizo One Pot.

The reason I chose to make a ‘one pot’ meal over something more summery was that I wanted to try out my new cast iron casserole dish! My geeky side has been musing over buying one for ages ever since my jealous evil-eye spotted my mothers new (and green) Le Creuset pot a few months back. My looming redundancy (Friday the 13th!) has meant that my own (green.. has to be green) Le Creuset had to stay on the shelf and the cheaper option into the basket.

Whilst in town, I also indulged in three new cook books (on sale in ‘the works’, it would’ve been rude not to!) and a springform 20cm baking tin. New recipes and cheesecake cooking to follow shortly!

Anyway, I’m waffling on. Lets get back to the food.

So, here we go with the ‘Chilli Chicken & Chorizo One Pot’. Taken from another old copy of Olive magazine. The original recipe is for 8 but I’ve cut it down to serve 2.

Ingredients.. plus check out my kitchen garden herbs on the windowsill – its blooming!

Ingredients (serves 2):

• 4 or 5 skinless & boneless chicken thighs
• 1/4 Spanish chorizo ring, sliced up in 1cm thick chunks
• 1 large onion diced
• 1 green or red pepper diced
• 1 tin tomatoes
• 1/2 can of water (use can from tomatoes)
• 1 can kidney beans
• 1 chicken or veg stock cube
• 1 tsp dried oregano
• 1 tsp dried chilli flakes (or more depending on how spicy you like it!)
• 1 fresh chilli (again, add or subtract according to taste

Method (adapted from Olive):

• Heat oven to 180C/fan 160C/gas 4.
• Fry the onions (and fresh chilli if using) in the oil for 5 mins until they start to colour.
• Add the chorizo and fry for a few mins more.
• Stir in the diced pepper and the tin of tomatoes, followed by 1/2 a can of water, the stock cube, chilli and oregano
• Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins.
• Add the beans, stir, then cook in the oven for 20 mins more.
• Serve with salad and garlic bread.

Stirring peppers, chorizo and onions in my lovely new casserole dish..

The chicken thighs go in raw – push them under the liquid so they don’t dry out.

The finished thing:

Gingey Tip! Depending on how liquid you like your sauce, you can put more or less water in. Ours was quite liquidy so next time I would put less water in!