One-Pot Mexican Chicken and Chorizo, because you are going to love it!
One-Pot Mexican Chicken and Chorizo
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Course:
Main Course
Cuisine:
Mexican
Servings: 4 servings
Ingredients
- Sunflower oil for greasing and frying
- 4 skinless chicken thighs
- 1 jar Molli Veracruz cooking sauce tomatoes, morita chiles, and green olives
- 30 g/2oz Mexican chorizo cut into small chunks
- Sea salt and freshly ground black pepper
Instructions
-
Preheat the oven to 200°C/400°F
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Lightly grease a baking dish with a little oil and then place the chicken thighs into the dish.
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Season each thigh well with a good grind of pepper and a pinch of salt. Pour the Molli Veracruz cooking sauce into the dish then place in the oven to cook for about 30 minutes.
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Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15-20 minutes, until chicken is fully cooked.
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Remove the chicken from the oven and serve. Provecho!