Recipe

Chicken with chorizo and tomato passata

This chicken with chorizo and tomato passata recipe is wonderfully comforting served with spaghetti. Whip up for a delicious, fuss-free midweek family meal

Jan 16, 2017 11:31pm
  • 20 mins cooking
  • Serves 4
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This recipe first appeared inFood magazineissue 72.
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Ingredients

  • 6 boneless and skinless chicken thighs
  • 2 chorizo sausages, diced
  • 4 garlic cloves, sliced
  • 1/2 leek, white part only, sliced
  • 400 millilitre bottle passata, or 400g can crushed tomatoes in juice
  • salt and freshly ground black pepper to taste
  • chopped parsley to garnish

Method

  • 1
    Heat a non-stick pan over a high heat. Add the chicken thighs to the pan and brown them on each side. Remove the chicken thighs from the pan and set them aside.
  • 2
    Reduce the heat to medium, add the chorizo slices to the pan and cook them until they are just beginning to colour.
  • 3
    Add the garlic and leek to the pan and cook until the leek is just beginning to colour around the edges.
  • 4
    Add the passata or crushed tomatoes and half a cup of water. Stir to combine and season to taste with the salt and pepper.
  • 5
    Return the chicken to the pan and continue to cook until the chicken juices run clear. Garnish with the parsley and serve with spaghetti and steamed vegetables.

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