I’m always a fan of food that minimises the washing up so one pot or one tray dishes are great. We had some chicken breasts in the freezer that I wanted to use and so the tray bake idea appeared. Chorizo is currently one of my favourite foods and definitely made this more enjoyable than some of my previous one pot chicken dinners.
4 chicken breasts
1 chorizo link
1 tbsp paprika
10 or so shallots
1 sweet potato
First of all, if you use carrot (or anything that takes as long to cook as normal potatoes) either parboil it or chop it small, I thought I’d chopped up the carrot enough but it needed another 10 to 15 minutes cooking.
Pre-heat the oven to Gas Mark 5. Peel the shallots but leave them whole, place in a large roasting tin. Remove the skin from the chorizo, slice into rough 1cm (ish) chunks and add to the tin. Keep the peppers reasonably chunky but the carrot and potato need to be smaller (no more than 1in square for the sweet potato and keep carrots around half that size) – cut the tomatoes in half and scatter everything round the tin before drizzling with oil and scattering over the paprika. Nestle the chicken in the veg and bake for 20 minutes.
This can use up pretty much any veg you have lying round and is really easy. The chicken, chorizo and paprika partnership works (and was even nicer heated up for lunch the next day) and the Other Half deemed it delicious so it was a win all round. Now to find some more dishes I can use chorizo in, suggestions welcome!!