Chicken with red peppers, chorizo and chilli

Chicken with red peppers, chorizo and chilli

By
From
Slow
Serves
4
Photographer
Tara Fisher

This dish uses the fantastic produce I found in one of the many brilliant markets around Spain, and I ate it a lot while I was out there recently. ‘Picante’ cooking chorizo is the type to look for, as it’s full of flavour and spice. The Spanish wood-roasted red piquillo peppers you can buy in jars can be added too. Adding some new potatoes to the pot makes it a perfect one-pot meal, or eat it with crusty bread and a green salad.

Ingredients

Quantity Ingredient
4 red peppers
350g cooking chorizo
1 x 1.5kg chicken, giblets removed
400ml white wine
40ml olive oil

Sauce:

Quantity Ingredient
2 large shallots
or 3 small shallots
6 tablespoons fresh flat-leaf parsley leaves
1 red chilli
1 green chilli
2 tablespoons fresh oregano leaves
1/2 tablespoon fresh chives
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices. Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top. Pour the wine over, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.
  2. While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives. Place all the sauce ingredients in a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot, and take it to the table to serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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