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Matador’s Chicken and Chorizo Casserole

Matador’s Chicken and Chorizo Casserole

with Crushed New Potatoes (F)

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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...

Tags:Family BoxNot Suitable for CoeliacsLactose Free
Allergens:Milk
Preparation Time45 minutes
Difficulty levelLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 unit(s)

Chicken Thighs

700 grams

New Potatoes

2 cup(s)

Carrot

1 tin(s)

Chopped Tomatoes

1 cup(s)

Chestnut Mushrooms

⅔ cup(s)

Chorizo

(ContainsMilk)

1 sprig(s)

Rosemary

1 unit(s)

Bay Leaf

1 unit(s)

Garlic Clove

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

unit(s)

Sugar

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2878.592 kJ
Energy (kcal)688 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate62 g
Protein45 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
Kitchen Paper
Pan
Pot
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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

4

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).

5

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

6

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.

7

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

8

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.