Chicken and chorizo one-pot
Serves: 2, easily doubled
![Chicken and chorizo one-pot](/uploads/media/720x770/02/12422-chicken-chorizo-one-pot.jpg?v=1-0)
Recipe photograph by Toby Scott
Chicken and chorizo one-pot
Chorizo, sweet roasted peppers and olives bring sunny Spanish flavour to this warming all-in-one dish
Serves: 2, easily doubled
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Nutritional information (per serving)
Calories
504Kcal
Fat
23gr
Saturates
7gr
Carbs
20gr
Sugars
10gr
Fibre
7gr
Protein
51gr
Salt
2.6gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tsp olive oil
- ½ x 150g pack diced chorizo*
- 3 skinless chicken thigh fillets, sliced into thick strips
- 2 roasted peppers from a jar, sliced
- 2 garlic cloves, crushed
- 1 x 400g tin chopped tomatoes
- 50g black pitted olives, halved
- 1 x 215g tin butter beans, rinsed and drained
- 1 x 100g bag baby leaf spinach
- small handful of chopped parsley
Step by step
- Heat the oil in a large sauté pan and fry the chorizo for 2-3 minutes over a medium heat until golden and crisp. Remove with a slotted spoon and set aside on a plate. Season the chicken, then brown in the fat remaining in the pan; about 6-8 minutes over a high heat.
- Stir in the peppers and garlic, followed by the chopped tomatoes, olives and butter beans with 100ml water and some seasoning. Return the chorizo to the pan and simmer for 8-10 minutes until thickened and rich.
-
Stir in the spinach, cover and leave to wilt for 2 minutes. Check the seasoning. Divide between two bowls, scatter with parsley and serve with crusty bread, if you like. Extra portions freeze well.
*Check your chorizo is gluten-free, if required.