Name: Chorizo, chicken and potato bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 300g new potatoes; 1 ready cooked chicken breast fillet , shredded; 100g spicy chorizo; 1 onion; 2 celery; 2 cloves of garlic; 1 tsp cumin; 1 tsp oregano; 1 tsp paprika; 1 carrot; 1 red pepper; 1 sweet potato; 1 tin of tomatoes; 1 cup green veggies (either spinach, curly kale, green beans or sprouts); 2 Tbsp chopped coriander leaves; ½ cup grated Manchego cheese

Chorizo, chicken and potato bake

18 Mar 2022

by luv2cook

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour, 5 minutes

Background

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

300g new potatoes
1 ready cooked chicken breast fillet , shredded
100g spicy chorizo
1 onion
2 celery
2 cloves of garlic
1 tsp cumin
1 tsp oregano
1 tsp paprika
1 carrot
1 red pepper
1 sweet potato
1 tin of tomatoes
1 cup green veggies (either spinach, curly kale, green beans or sprouts)
2 Tbsp chopped coriander leaves
½ cup grated Manchego cheese

Instructions

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.