Save to your scrapbook
Baked chicken with chorizo and tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Tender chicken thigh fillets give plenty of flavour to this easy supper dish. Serve with a simple green salad and rice or warm crusty bread.
3 tbsp olive oil
2 red onions, thinly sliced
½ Chorizo De Pueblo ring (about 115g), skin removed and thickly sliced
½ tsp pimentón or paprika
500g pack Waitrose Fresh British Chicken Thigh Fillets
1 pack fresh rosemary
440g pack Waitrose Vine Tomatoes
Typical values per serving:
This recipe was first published in February 2002.