One-Pot Chicken and Chorizo Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Ingredients

Serves 2

Coconut oil, for greasing and frying

4 skinless chicken thighs

1 small red onion, cut into wedges

100ml (about 1/2 cup) chicken stock

30g/1oz chorizo, cut into small chunks

1 tsp chopped fresh rosemary

100g/3.5oz asparagus

Sea salt and freshly ground black pepper

Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6.
Step 2
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
Step 3
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
Step 4
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
Step 5
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
Step 6
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
Step 7
与此同时,少量cocon热ut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

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Reviews (10)

Just ok. I used a generous pinch of saffron instead of rosemary. Added plenty of salt and pepper. It took less than 30 minutes to cook. If I had followed the cooking time, it would have been inedible. It was fine and quick...but I was underwhelmed.
- Anonymous
- Seattle, WA
- 2/9/2021
This was a hit with every person in my family. I couldn’t find chorizo links so I diced thin-sliced chorizo instead. Very tasty!
- mekiff
- Goldens Bridge, NY
- 7/28/2020
Sorry but wasn’t that impressed with the flavor. Liked the method but felt it needed something more...maybe garlic and tomatoes. Also added some halved mini red potatoes.
- mksweh
- Rye,NY
- 3/13/2020
This really is yum, and so quick and easy. I added a few extras- some sliced green olives when I added the Rosemary, and also a slurp of passata sauce in with the chicken stock. Really tasty.
- Imogen26
- Melbourne Australua
- 7/3/2019
Absolutely delicious. I didn't change a thing!
- jbjune1
- 4/30/2018
This was delicious! I would make this again!
- mnpatrick1927
- Minneapolis, MN
- 4/24/2018
Great take on baked chicken. You could skip the coconut oil.
- roblehnert
- Long Island, NY
- 2/1/2018
Made at work. Will definitely save this recipe and make again.
- Anonymous
- NJ
- 8/25/2017
Did without the rosemary, but delicious otherwise! Will definitely make again!
- Anonymous
- Boston
- 4/16/2017
Really easy, though I made a few adjustments. Basically I chucked everything into the pot and baked it at 350 for an hour (400 seemed really high to me). Very tasty, although rosemary and chorizo are a bit of an odd combination. Doesn't matter to me, I love them both. I'll make this again.
- allijo
- Canada
- 4/11/2017