Calabrian Chicken and Chorizo

Preparation

1. Finely chop the onion
2. Slice the chorizo into thin discs around 0.5cm thick
3. Heat the oil in a large pan
4. Fry the chorizo discs on a medium heat until they are browned and the oil is red
5. Tip into a casserole dish
6. Season the chicken thighs with salt and pepper
7. Fry the chicken in the oil left from the chorizo skin side down for approx 4-5 mins
8. Turn over and cook the other side for 2-3 mins
9. Tip the chicken into the casserole dish
10. Fry the onion in the same oil until softened - around 3 mins, then tip into the casserole dish along with the remaining oil
11. Add the chillies and paprika to casserole dish along with the chicken stock
12. Cook at 200°C for 15 mins in the oven
13. After 15 mins add the red pepper and tomatoes (whole)
14. Cook until the chicken pieces reach 80°C (use a meat thermometer) - approx another 30 mins

Notes

Ingredients

• 170g chorizo
• 8 chicken thighs
• 1 small onion
• 2tsp paprika
• 1 whole chilli
• 120ml chicken stock
• 1 red pepper
• 10-12 cherry tomatoes
• 2tbsp olive oil
• Pinch salt

Equipment

Nutritional Facts

• Serving size: 445g
• (32% / 41%)   Calories: 811kcal
• (111%)Total fat: 61g
• (85%)   Saturated fat: 17g
• (111%)   Unsaturated fat: 39g
•     Mono: 27g
•     Poly: 12g
• (97%)   Cholesterol: 291mg
•   Trans Fat: 0.2g
• (4%)Total carbohydrates: 11g
•   Starch: 0g
• (3%)   Sugars: 0.9g
•     Sucrose: 0.5g
•     Glucose: 0.7g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.7g
•     Galactose: 0g
• (10%)   Fibre: 2.5g
• (102%)Protein: 51g
• Salts
• (35%)   Sodium: 701mg
• (29%)   Potassium: 1g