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
-
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
-
Preheat the oven to 200°C/400°F
-
Lightly grease a baking dish with a little oil and then place the chicken thighs into the dish.
-
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.
-
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.
-
Remove the chicken from the oven and serve. Provecho!