Chicken corn and chorizo bake

Christine Capendale
4 servings Prep: 10 mins, Cooking: 30 mins
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Easy one pan chicken dinner with chorizo and corn, perfect for a busy weekday meal fix!

By Independent Contributor March 24 2022
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Ingredients (15)

8 chicken pieces — thighs and drumsticks
salt and black pepper
30 ml olive oil
100 g chorizo — thinly sliced
1 large onion — thinly sliced
3 garlic cloves
1 green chilli — seeded and chopped (or add chilli to taste)
4 corn cobs — kernels cut off
125 g green olives — pitted, optional
125 ml plain yoghurt
125 ml cream
125 ml chicken stock
15 ml lime juice — plus the zest of 1 lime
60 ml fresh coriander — chopped
100 g baby corn — blanched
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Method:

Preheat the oven to 180°C

Season the chicken with salt and black pepper.

Heat half of the olive oil in a large frying pan and brown the chicken on both sides. Remove and keep aside.

Heat the rest of the olive oil and pan-fry the chorizo slices for about a minute. Remove and keep aside.

Add the onion and saute the onion for a few minutes in the pan. Add the garlic and chilli and cook for one minute.

Now add the corn kernels, olives (if using), yoghurt, cream and chicken stock, lime juice and zest and simmer the corn for about 10 minutes on low heat.

Add the chicken and chorizo back to the corn in the frying pan and bake in the oven for ± 25 minutes. Add the baby corn.

Serve with the chopped coriander and more pan-fried chorizo slices.

This recipe was published with permission by Christine Capendale, follow along on Instagram for more. Images photographed by Ed O’Riley.



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