Chicken Velasquez

Homely, warming, tasty, comforting. Oh, and easy to make. Who wouldn’t love this wonderful one-pot supper? I use chicken thigh meat and Unearthed brand chorizo sausages – its delicious with the chunky vegetables in its rich tomato sauce. A little bit of Spanish inspired comfort food for these damp, dull, cold days. Serves four people easily.

Chicken Velasquez

  • 4 Unearthed chorizo sausages
  • 6 chicken thighs, trimmed of fat and bone
  • 1 x 400g tin of tomatoes
  • 2 tbsp tomato purée
  • 1 x 400g tin of butterbeans
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 courgettes cut into chunks on the diagonal
  • 2 carrots cut into chunks on the diagonal
  • 1 tbsp sherry vinegar
  • 1 tbsp Pimenton – Spanish paprika

To make…

  • Preheat the oven to 160°C.
  • Heat the olive oil in a heavy cast iron casserole on the hob.
  • Add the chorizo sausages and brown. Set aside on a warmed plate. Add the chicken pieces and brown lightly. Set aside with the chorizo.
  • Gently cook the onion and garlic in the remaining oil until soft and slightly caramelised.
  • Add the carrots and sauté gently.
  • Add the paprika, the tomatoes, tomato purée and the sherry vinegar.
  • Add the chorizo and chicken back into the sauce.
  • Cook in the oven for an hour.
  • Add in the courgettes and the butterbeans, check and adjust the seasoning and cook through for another 20 minutes.
  • Serve on warmed plates with some crusty bread to mop up the yummy sauce.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , . Bookmark the permalink.

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