Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken and chorizo cacciatore recipe

13 ratings

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. See method

Serves 2
10 mins to prepare and 50 mins to cook
738 calories / serving

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

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

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
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.
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.
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.