Chicken with Chorizo

By SweetyBakes

Ingredients

• 3 3 3 tbsp olive oil
• 1 1 1 yellow bell pepper, seeded and chopped
• 4 4 4 chicken legs
• 1 1 1 large zucchini, sliced
• salt and freshly ground black pepper
• 2 2 2 garlic cloves, minced
• 9 9 9 oz (250 g) smoked chorizo (sausage), cut into bite-sized pieces
• 1 1 1 tsp dried thyme
• 1 1 1 red onion, thinly sliced one
• 14.5 14.5 14.5 oz (411 g) can chopped tomatoes
• 1 1 1 tsp ground coriander
• 1 1 1 cup chicken stock
• 1 1 1 red bell pepper, seeded and chopped

Preparation

Step 1

Preheat the oven to 350°F (180°C). Heat the oil in a large flameproof casserole over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook, turning occasionally, about 6 minutes, until browned; remove.

2
Add the chorizo to the casserole and cook, stirring often, for about 3 minutes; remove. Reduce the heat to medium-low and add the onion. Cook, about 5 minutes, or until softened. Add the coriander and stir for 1 minute. Add the peppers, zucchini, garlic, and thyme, and cook about 5 minutes, or until the peppers begin to soften.

3
Add the tomatoes, stock, and sherry and bring to a boil. Return the chicken and chorizo to the casserole, cover, and bake 40 minutes, or until the chicken is tender.