Chicken and Chorizo Surprise

(Before I start this post, as it’s Friday I just need to let you know how weigh day went – I lost 2lbs! Pretty happy with that.)

This recipe comes courtesy of my gorgeous sister, Hannah –  the best sister anyone could ever hope to have! (Jonathan, if you are reading this, you are of course the best brother, and I shall be chasing you for a recipe soon enough.

Anyway, a little background for you…

When Darling (soon to be ex) Husband decided to go on his merry way (nope, still not bitter see!) I ran back home to Hereford – to the place I grew up, the place that has always felt like home, and to the people most important to me, my family. Whilst always very fond of Hereford, it wasn’t somewhere I ever saw myself living again (until retirement maybe?) but after ‘The Event’ there was nowhere else I wanted to be. I needed love and familiarity (and help with a newborn baby), and I got all of that, and more, back home.

A year later I bought my own place and moved out of my Mum’s – the start of a new and very happy chapter in my life! My sister had just got to the end of the rental period on her house so it made perfect sense for her to move in with me and my little monkey, Ava. I don’t know how long she’ll choose to stay but it’s been a great year so far.

Remember the old BBC comedy Birds of a Feather? Well take that and squidge it together with Absolutely Fabulous and according to my lovely (ahem) brother, you get us!

Right, back to the recipe. This came about one evening when we hadn’t got any meal ideas in mind and Hannah decided she’d ‘do a Nigella’. She opened the fridge, grabbed what she could find and Chicken and Chorizo Surprise was born.

(Serves 4)


As with most of my recipes (except baking), quantities are just there as a guide – in most cases you can add more or less of an ingredient depending on your personal preference.

3 chicken breasts

100g chorizo, chopped

1 red onion, sliced

2 red peppers, chopped

approx 8 sun dried tomatoes

1kg baby new potatoes

Heat the oven to 200 Celsius.

Par boil the potatoes.

Cut the chicken in to chunks and place in an oven proof dish, along with all remaining ingredients apart from the potatoes. There’s no need to add oil as the oil that comes out of the chorizo during cooking will stop any sticking and keep the chicken moist.

Place par boiled potatoes in a baking dish and cover with oil – I generally use a spray oil such as Frylite in order to keep the calories low. Sprinkle with rock salt. Put in the oven.

Cook for around 20 mins. During this time turn potatoes once and give the chicken and vegetables a stir in order to prevent the top drying out and burning.

Serve and enjoy!


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