About this recipe:Tasty chicken and chorizo, once prepared pop in the oven, no need to do anything else other than the occasional stir. Lovely dish to make on a day when you want a tasty dish but don't want to spend ages in the kitchen.
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Put a drop of olive oil into a large frying pan and brown the chicken thighs on both sides. Remove chicken from pan and place in a lidded casserole dish. Add sliced chorizo to the dish.
Place sliced vegetables on top of the chicken, along with the tinned tomatoes.
Mix cornflour with a couple of spoons of cold water in a measuring jug to make a paste and add crumbled stock cube, top up to about a pint with water (don't worry too much about the liquid as you can add more later if required) and stir to dissolve.
Pour liquid over the top of the vegetables making sure the liquid covers the ingredients, adding more water if needed. Add the herbs and seasoning, give a small stir then pop into a hot oven preheated to 180 C / Gas 4.
After 15 minutes turn the oven down to 150 C / Gas 2-3 and leave to cook for about 2 hours, stirring occasionally.
This isn't a fussy dish and needs no great culinary skills as it really is a throw in the pot but tastes lovely, you could also add any ingredients you fancy, I tend to just add red, vegetables and sometimes add a cup of white wine at the start of cooking. Also for a Mediterranean feel add a few olives.
Serve with baby roast potatoes and green beans, or if it's a supper dish just crusty bread, lovely to dip in the rich sauce.