Chicken and chorizo cacciatore recipe

  • Serves 2
  • 10 mins to prepare and 50 mins to cook
  • 738 calories / serving
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Cosy up with this rustic Italian hunter's chicken and chorizo stew. This one-pot wonder is so simple to make, it's perfect for fuss-free midweek entertaining.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat the oil in a large frying pan. Add the chorizo and fry, until just crisp. Transfer to an ovenproof dish using a slotted spoon.
  3. Season the chicken and add to the pan, turning until the skin is golden and crisp on all sides. Transfer to the ovenproof dish. 3 For the sauce, add the onion to the pan and fry for 3 minutes, or until softened. Add the garlic and rosemary; cook for 1 minute. Pour over the passata, bring to the boil, then add the peppers and olives; season to taste.
  4. Pour the sauce over the chicken and chorizo. Cover with foil and bake for 30 minutes. Uncover and cook for a further 15 minutes, or until the chicken is cooked. Scatter with parsley, and serve with crusty bread, if you like.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • ½ tbsp olive oil
  • 100g (3 1/2oz) chorizo, sliced
  • 1 x 500g pack chicken thighs and drumsticks (2 of each or 4 thighs)
  • handful fresh parsley, leaves chopped
  • crusty bread (optional)
  • For the sauce

  • 1 small red onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 small sprigs fresh rosemary, leaves picked and chopped
  • 400g (13oz) passata
  • 50g (2oz) roasted peppers, drained and rinsed
  • 75g (3oz) black Kalamata olives, drained and rinsed
  • Energy 3055kj 738kcal 37%
  • Fat 54g 78%
  • Saturates 17g 83%
  • Sugars 15g 16%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 19.1g Protein 41.4g Fibre 4.3g


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