One Pot Chicken Chorizo And Nduja Bake Recipes

ONE POT CHICKEN, CHORIZO AND NDUJA BAKE

Steps:

• Pre-heat the oven at 190°C or 375°F.
• Placed the skillet onto medium fire and brown the chicken legs on both sides for about three minutes on each side.
• Add the thoroughly washed potatoes (skin on) and cook covered for about 5 minutes occasionally tossing the potatoes around.
• Add the chorizo, garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
• Add the sliced mushrooms and cook until nicely coated and slightly brown.
• Add the chicken stock mixed with the Nduja sauce or paste, (I used Sacla Nduja pesto sauce), the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing at the end.
• Place the skillet in the oven and allow the stock to reduce for about 30- 35 min.
• When juices are reduced to the desired level, take out of the oven and get ready to serve.
• Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!

ONE-POT CHICKEN AND CHORIZO

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
• Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
• Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
• Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
• 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.
• Meanwhile, heat a small amount of coconut 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.

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

CHICKEN & CHORIZO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
• Halfway through the cooking time, give everything a good baste in the chorizo juices.