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    Baked Chicken with Chorizo and Tomatoes

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    Baked Chicken with Chorizo and Tomatoes

    Tender chicken thigh fillets give plenty of flavour to this easy supper dish. Baked with spicy chorizo sausage, available from the service counter, and vine tomatoes, it is best served with a simple green salad and rice or baked potatoes.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • 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
    • Salt and freshly ground black pepper

    Method

    1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan. Add the onions and fry for about 3 minutes until softened. Add the chorizo and pimentón or paprika and fry for a further 2 minutes. Transfer to a large, shallow, ovenproof dish.
    2. Add the chicken to the pan and fry gently for 3-4 minutes, turning occasionally, until it begins to brown. Transfer to the dish, tucking the chicken and the rosemary sprigs under the onions and chorizo. Season lightly and bake, uncovered, for 20 minutes.
    3. Lightly score the skin of the tomatoes using a sharp knife. If they are large, cut them into quarters. Tuck the tomatoes around the chicken pieces and bake for a further 15-20 minutes until the chicken is cooked through, the juices run clear and there is no pink meat. The tomatoes should be soft but not falling apart. Remove the rosemary. Serve with rice or baked potatoes and steamed green vegetables or a green salad.
    4. Safety tip: wash hands, work surfaces and utensils after handling raw chicken.

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