Matador’s Chicken and Chorizo Casserole
with Crushed New Potatoes (F)
When faced with the prospect of possible death in the bullring we’re not entirely sure a matador would choose to eat falafel as his final meal. With this 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...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
British Chicken Thighs
700
New Potatoes
2
Carrot
1
Chopped Tomatoes
1
Chestnut Mushrooms
⅔
Diced Chorizo
1
Rosemary
1
Bay Leaf
1
Garlic Clove
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Utensils
Cooking Instructions and Tips
Pre-heat your oven to 220 degrees. Peel and finely chop up your garlic and roughly chop your mushrooms. Peel and cut your carrots into sticks. We chopped the chorizo for you to save a bit of time!
Pat the chicken skin dry with some kitchen towel. Rub a ¼ tsp of olive oil on each thigh and rub in a good pinch of salt and pepper. Cook them in the oven on the top shelf for 20 mins until the skin is nice and crispy. Rest them out of the oven afterwards.
Heat 1 tsp of olive oil in a pan on medium heat. Once it’s hot add in the chorizo. When the chorizo has browned off slightly add in the garlic and cook for a minute. Tip: Be careful not to burn the garlic
Add in the tomatoes, mushrooms and bay leaf. Next stir in a tsp of sugar (if you have it) and a good pinch of salt and pepper. Leave to bubble away on low heat until it has thickened up (about 15 mins).
Bring a large pot of salted water to the boil and add in your potatoes. After 12 mins add the carrots to the pan and cook everything together for another 4 mins. Tip: Cooking the carrots with the potatoes saves on dirty pans and boiling more water
The potatoes should be soft enough to slip a sharp knife through them by now. Drain the water and put the carrots in a separate bowl. LH: Let the potatoes dry off and crush them lightly with a fork. Season with salt and pepper.
Heat up a non-stick pan with ½ tbsp of olive oil on high heat and add the rosemary leaves. Cook for a minute then add the potatoes and cook until they are nicely crisped up (about 5 mins). Tip: You can re-heat the carrots with the potatoes for the last minute
Serve your carrots and crushed new potatoes in a bowl with the chicken thighs. 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.
