Chicken, Chorizo & Potato One Pot

This comfort food recipe will soon become a family favourite for weeknight dinner. We love the combination of spicy chorizo (buy British if you can) with fluffy potatoes and tender chicken thighs. It tastes great with crusty bread, and a dollop of sour cream for those who can't take the cajun spice!

10 Minutes prep, 30 Minutes cook

Serves 2

Ingredients

300g smooth potatoes (such as Desiree), cut into 2cm pieces

1 tablespoon olive oil

2 large chicken thigh fillets, boneless and skins removed, quartered (or use two chicken breasts if preferred, sliced into large pieces)

60g chorizo, cut into 1cm thick discs

1 onion, thinly sliced

1 red pepper, thinly sliced

2 garlic cloves, chopped

2 tsps cajun seasoning

1 tin chopped tomatoes

200ml chicken stock

Black pepper and salt, to season

Method

Cook the potatoes in salted water and drain.

Heat the oil in a small frying pan and brown the seasoned chicken pieces on a medium heat until golden and crispy, about 3 minutes each side. Remove from the pan and add the chorizo sausage. Cook for several minutes until crispy, and that delicious smoky paprika flavour has been released.

Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. You can also place the mixture in a Dutch oven or casserole dish and simmer it slowly in the oven.

Season to taste before serving with crusty bread and perhaps some sour cream - the ideal weeknight dinner recipe!