My Website – www.chefjackovens.com
Here’s the recipe ?
Ingredients –
250g – Chorizo, Diced or Chopped
1kg (2.2lbs) – Chicken Thigh, Boneless & Skinless
1 Tbsp (20ml) – Extra Virgin Olive Oil
500g (1.1lbs) – Cherry Tomatoes
400g (14.1oz) – Roma or Gourmet Tomatoes, Diced
6 – Garlic Cloves, Crushed
4-5 – Basil Stems (Optional)
5g (0.2oz) – Thyme (Optional)
1 Tbsp (20ml) – Balsamic Vinegar or Apple Cider Vinegar
Seasoning To Taste
Basil Leaves To Garnish
Toasted Bread To Serve
Method –
1. Preheat oven to 180.c – 350.f.
2. Place a large high-rimmed pan or pot over medium heat and add the chopped chorizo. Cook for 3-4 minutes or until the fat has rendered and the chorizo is golden. Remove from the pan.
3. Increase the heat to medium-high, add the chicken thigh and sear for 3 minutes on each side or until golden. Add the cherry and diced tomatoes, crushed garlic cloves, basil stems, thyme, balsamic vinegar and seasoning to taste. Mix well and bring to a simmer. Transfer the pan or pot to the preheated oven and roast for 45 minutes or until the tomatoes have reduced and caramelised. Carefully remove from the oven.
4. Serve the one-pot dish with bread, mash, and mixed veggies or eat it alone. Garnish with fresh basil. Dig in.
