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Baked chicken with chorizo and tomatoes
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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 Fri Feb 01 00:00:00 GMT 2002.