Chorizo, chicken and potato bake
This Mexican-style chorizo, chicken and potato bake can be made in stages. You can pre-boil the potatoes and/or pre-cook the chorizo sauce, or you can even prepare the dish in advance to be ready for the oven. So it’s ideal for laid-back dinner parties and family meals.
Ingredients
Method
- Cook the potatoes in a pan of water until tender, then drain. Let them cool. Keep refrigerated until you’re ready to cook the dish.
- Cut the chorizo into small pieces. Thinly slice the onion, celery and finely chop the garlic. Put all in a frying pan and turn the stove on to low heat. You might need to add a drop oil. Stir occasionally.
- Meanwhile, dice the sweet potato and red pepper. Prepare the greens.
- When the chorizo has released its fat and the onion & celery have softened, add the chopped veggies and stir in the dried herbs. Stir for a minute, then add the tinned tomatoes. Season with salt and pepper. Put a lid on and cook for 25-20 minutes over medium heat.
- Add the greens and some water if the sauce is too thick. Cook for about 5 minutes. You should get a thick sauce. Stir in the coriander leaves.
- Cut the boiled potatoes into ½ cm thick slices .
- Cover the base of a deep, medium-sized baking dish with some potatoes, then add half of the chorizo sauce. Scatter the chicken on top.
- Add another layer of potatoes, then spoon the other half of the chorizo sauce on top.
- Cover the top with the remaining potatoes slices, then scatter the cheese all over them.
- Bake in a pre-heated oven (at 180°C) for 20 minutes, until the cheese has melted.
- Serve with soured cream, if liked.