We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Chicken and chorizo one-pot
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
504Kcal
Fat
23gr
Saturates
7gr
Carbs
20gr
Sugars
10gr
Fibre
7gr
Protein
51gr
Salt
2.6gr
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
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.