This freezes really well too, so is great for batch cooking, which I'll be turning to a lot more in January in preparation for the arrival of our second little one.
I served with sweet mashed potato here, but it works well with rice, orzo or pasta too.
The below serves 3-4 people.
|Chicken, Chorizo, Peppers and Lentil One Pot|
- 6-8 chicken thighs or pieces (skin on)
- 1 pack cooking chorizo
- 1 onion
- 2 cloves garlic
- 1 red pepper
- 1 yellow pepper
- 3 tbsp red split lentils
- 2 tbsp tomato puree
- 1 jar passata
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 200ml chicken stock (I use a Knorr Chicken Stock Pot)
- Black pepper to taste
Firstly place the oven on to pre-heat at around 170-180 degrees. And place a non-stick pan on the hob on a low heat.
Slice the peppers and place into a casserole dish.
Peel and slice the onion and mince the garlic and add to the dish.
Rinse the lentils well in a sieve and place into the casserole dish.
Now slice the chorizo sausages and add to the non-stick pan to sear on both sides. The chorizo will exude a lovely red tinged oil, once seared on both sides remove and add to the casserole dish.
Now cook the chicken thighs, skin-side-down first and completely brown off the skin until it's quite crisp, then turn over to brown the other side for 3-4 minutes.
Add to the casserole dish and add the stock, passata, tomato puree, paprika, cayenne and a good pinch of black pepper. You shouldn't need salt as the stock will have a salty tang, and the chorizo too.
Stir to ensure the chicken is covered and add a little more water if not. Place the lid on and place into the oven for an hour.
Allow to stand for a few minutes when you remove from the oven and serve with your choice of accompaniments. Enjoy!
TIP: If serving to small children or toddlers like Bridget, then shred one piece of chicken on a separate plate as soon as you take out of the oven and allow to stand for five minutes to cool down sufficiently as it will be piping hot.