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Chicken and chorizo mash pots recipe

Chicken and chorizo mash pots recipe

25 ratings

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  • Serves 4
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 750 calories / serving


  • 4 large potatoes, peeled and very thinly sliced
  • butter
  • milk
  • 100g (3½oz) strong Cheddar cheese, grated

For the filling

  • 1tsp olive oil
  • 486g pack skinless chicken thigh fillets, trimmed and cut into small cubes
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1leek,trimmed,washed and thinly sliced
  • 100g (3½oz) chorizo sausage, cut into thin slices
  • 400g of can chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml vegetable stock
  • 1red pepper,deseeded and cut into small pieces
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    17g 85%
  • Sugars

    13g 14%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 64.2g Protein 52.5g Fibre 9g


  1. Place potatoes in a large pan of boiling water. Cook with the lid on for about 20 minutes until potatoes are tender. Drain, add a little butter and milk and mash.
  2. Preheat the oven to Gas Mark 4, 180ºC, 325ºF. In a large pan heat the oil and add the chicken, onion, garlic, leek and chorizo. Cook until chicken is lightly browned and leeks have softened. Add the remaining ingredients.
  3. Simmer on the hob for 30 minutes (15 mins with lid on then 15 mins off). Place in individual ovenproof pots, roughly top with a mound of mash, sprinkle with cheese and cook for 20-25 minutes until topping is golden and chicken cooked through, with no pink showing.

See more Chicken and chorizo recipes

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

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