Chicken and Chorizo Mash Pots Recipe



Add some spice to you autumnal chicken pies, that will be sure to warm you up after a cold, crisp day.

Serves 4 - 10 mins to prepare and 1 hr 15 mins to cook - 750 calories / serving



Ingredients
4 large potatoes, peeled and very thinly sliced
butter
milk
100g (3½oz) strong Cheddar cheese, grated
For the filling
1tsp olive oil
486g pack skinless chicken thigh fillets, trimmed and cut into small cubes
1 onion, finely chopped
1 garlic clove, crushed
1leek,trimmed,washed and thinly sliced
100g (3½oz) chorizo sausage, cut into thin slices
400g of can chopped tomatoes
1 tbsp tomato puree
300ml vegetable stock
1 red pepper, deseeded and cut into small pieces

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Place potatoes in a large pan of boiling water. Cook with the lid on for about 20 minutes until potatoes are tender. Drain, add a little butter and milk and mash.

Preheat the oven to Gas Mark 4, 180ºC, 325ºF. In a large pan heat the oil and add the chicken, onion, garlic, leek and chorizo. Cook until chicken is lightly browned and leeks have softened. Add the remaining ingredients.

Simmer on the hob for 30 minutes (15 mins with lid on then 15 mins off). Place in individual ovenproof pots, roughly top with a mound of mash, sprinkle with cheese and cook for 20-25 minutes until topping is golden and chicken cooked through, with no pink showing.

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