Chicken And Chorizo Bake


I tend to cook a lot of the same dishes because they are tried (or tired) and tested and I know the males in the house like them.  This has all the ticks for men.  Lots of meat.  Male approved vegetables. Robust flavour.  Look, it’s not ‘low fat’ or ‘low salt’ (sorry) but there isn’t any chemicals or nasty preservatives in it either (which in my book is healthy).  I reckon if you have a lad and you make this for him, he just might propose… or give you a real good time afterwards (REAL GOOD) #justsayin #lotsofprotein #staminababy

(see how I hashtagged that? I am so trendy)

Anyway, here it is – if you make this please post a pic and tag me, it really makes my day when I see people make these recipes.  I get the whole head swell thing going on.

This recipe makes enough for 6 people.



6 Chicken thighs (filleted or with bones, either is fine, you can even use Maryland chicken thighs which is always a great price)

2 Chorizo sliced thickly

2 sliced brown onions

1 can of diced tomatoes (if you don’t like the texture of tomatoes, then use passata or sugo instead)

1 drained can of butter beans

3 carrots sliced down the middle and then halved

3 large potatoes (diced)

1 tablespoon of brown sugar

2 cups of beef stock

1 tablespoon of tomato paste

Thyme (lots and lots, like a few tablespoons)

1 handful of black olives

Bay leaves

Salt and Pepper


So its all in the prep.  Heat your oven to 180, pat some thyme onto your chicken so its got a good dusting, then in a huge frypan brown your chicken thighs, your onion, then your chorizo .  Put aside on a plate (be careful not to overcook chorizo, just a touch to get a bit of brown and get the juices released into the pan).  Then add your carrots and potatoes.  You want that lovely slightly charred look before you take them out.  Put aside.  Ok now for the sauce.  DO NOT EMPTY THE JUCIES FROM THE PAN YOU JUST USED.  This is what makes the sauce.  Into the same pan, add the garlic, the brown sugar, the diced tomatoes, the butter beans, tomato paste, stock and a good tablespoon of dried thyme with some salt and pepper to taste.  Let it simmer for about 10 minutes.

So in your baking tray (like mine) OR you can use a proper casserole dish with a lid, layer your onion at the bottom, then your meat, and then your veg.  Pour the sauce over it all, add a few bay leaves here and there and then bang it in the oven for an hour on 180.

You can thank me later.  Also, any babies that are made/created because of this dish should be named after me.  Even if its a boy #justsaying


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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site