Chicken and Chorizo Gratin

Name: Chicken and chorizo gratin recipe | Schwartz
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1; 100 g (4 oz) chorizo, sliced; 450 g (1 lb) boneless, skinless chicken breasts, diced; 1 onion, diced; 400 g tin chopped tomatoes; 150 ml (¼ pint) water; 1 tbsp tomato purée; 1 courgette, halved and sliced; 1 yellow pepper, diced; 50 g (2 oz) Cheddar cheese, grated; 100 g (4 oz) breadcrumbs

Chicken and Chorizo Gratin

Prep Time

10 Minutes

Cook Time

35 Minutes

Ingredients

11

Servings

4

A recipe with smoked paprika, thyme and oregano for a rustic chicken and chorizo baked gratin.

Ingredients

1
100 gram (4 ounce) chorizo, sliced
450 gram (1 pound) boneless, skinless chicken breasts, diced
1 onion, diced
400 gram tin chopped tomatoes
150 millilitre (¼ pint) water
1 tablespoons tomato purée
1 courgette, halved and sliced
1 yellow pepper, diced
50 gram (2 ounce) Cheddar cheese, grated
100 gram (4 ounce) breadcrumbs

Cooking tip

To make breadcrumbs, simply remove the crust and pulse a few slices of leftover bread in a food processer, otherwise finely chop with a bread knife.

Instructions

1 Pre-heat oven to 200?C, 400?F, Gas Mark 6.
2 Spoon the Flavour Shot, chorizo and chicken into a pan, cook on a medium heat for 7-8 minutes, until browned. Transfer to an ovenproof dish using a slotted spoon and set aside. Add onion and fry for 2-3 minutes, until softened. Add the tomato purée and cook for 1 minute. Stir in courgette, pepper, chopped tomatoes and water. Bring to the boil, transfer to the ovenproof dish with the chicken and stir.
3 Mix cheese and breadcrumbs, sprinkle over and bake for 15-20 minutes until topping has turned golden.
4 Serve with crusty bread and a mixed salad.