About this recipe:This easy and vibrant spicy chicken ratatouille is a favourite in our household for a Tuesday night. Easy, flavourful and pretty gentle on the budget, we love this dish by itself except for when we want to splurge, we bake some bread and use that to mop up the sauces.
8 chicken thighs
110g Sacla® tomato and chilli stir through
2 sweet long red peppers, seeded and sliced
1 aubergine, diced
2 courgettes, diced
1 red onion, diced
150g chorizo sausage, sliced thickly
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 tablespoon olive oil
300ml chicken stock
salt and pepper, to taste
1 bay leaf
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Method Prep:15min › Cook:40min › Ready in:55min
In a bowl, combine the chicken thighs with half of the tomato and chilli sauce. Leave to marinate for 30 minutes in the fridge.
In a separate bowl, combine the vegetables along with the chorizo, fresh herbs and the remainder of the tomato and chilli sauce.
In a large casserole dish, heat the oil and brown the chicken on all sides. Add the vegetable and chorizo along with the chicken stock, seasoning and bay leaf and simmer for 40 minutes until the chicken is no longer pink in the centre and the juices run clear. Remove the bay leaf and serve.