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Matador's Chicken and Chorizo Casserole

Matador's Chicken and Chorizo Casserole

with Crushed New Potatoes

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3.3 / 4 Ratingout of 164 ratings
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When faced with the prospect of possible death in the bullring, we’re not entirely sure what a matador would choose to eat as his final meal. With the matador as inspiration we created a hearty, robust recipe that uses chorizo to give a distinctive, smoky character. Whether you’re up against a raging bull, or maybe just a traffic warden, this is the one for you...

Tags:Family BoxNot Suitable for CoeliacsLactose Free
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

2 unit(s)

Carrot

2 pack(s)

New Potatoes

8 unit(s)

Chicken Thigh

2 pack(s)

Chorizo

2 unit(s)

Chopped Tomatoes

2 unit(s)

Bay Leaf

1 pack(s)

Rosemary

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3150.552 kJ
Energy (kcal)753 kcal
Fat36.0 g
of which saturates11.0 g
Carbohydrate40 g
of which sugars12.0 g
Protein23 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Tray
Pot
Frying Pan
Strainer
Plate
Instructionsarrow up iconarrow up icon
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Prep the veg
Prep the veg
1

Pre-heat your oven to 220 degrees. Peel and finely chop the garlic and roughly chop the mushrooms. Peel and chop the carrot into sticks. Chop any large potatoes into quarters.

Cook the chicken on a baking tray
Cook the chicken on a baking tray
2

Pat the chicken skin dry with some kitchen paper. Rub a ¼ tsp of olive oil on each thigh and rub in a good pinch of salt and black pepper. Place on a baking tray and cook in your oven on the top shelf for 20 mins, until the skin is nice and crispy. Rest them out of the oven afterwards.

3

Bring a large pot of water with a pinch of salt to the boil and add in your potatoes. After 12 mins, add your carrot to the pot and cook everything together for another 4 mins. Tip: Cooking your carrots with the potatoes saves on dirty pots and boiling more water.

4

Meanwhile, heat a splash of olive oil in a frying pan on medium heat. Once it’s hot, add in the chorizo. When the chorizo has browned off slightly add in your garlic and cook for 1 minute. Tip: Be careful not to burn the garlic.

Simmer until thickened
Simmer until thickened
5

Add in the chopped tomatoes, mushrooms and bay leaf. Refill the tin with 2cm of water, swirl around and add to the pan too. Next stir in a good pinch of salt and black pepper. Leave to bubble away on low heat until it has thickened up (about 15 mins).

6

The potatoes should be soft enough to slip a sharp knife through them by now. Drain the water and put your carrots in a separate bowl. Let your potatoes dry off and crush them lightly with a fork. Season with salt and black pepper.

Cook the potatoes in the rosemary
Cook the potatoes in the rosemary
7

Heat another frying pan with a splash of olive oil on high heat and add the leaves from your rosemary. Cook for 1 minute, then add the potatoes and cook until they are crisped up (about 5 mins). Tip: You can reheat your carrots with the potatoes for the last minute.

8

Serve your carrot and crushed potatoes in a bowl and top with your chicken thigh. Pour your chorizo infused tomato sauce over the top. In your most dramatic matador’s voice shout ‘Olé!’ as you serve it on the table.