Remove the chicken breasts from the pan and set aside on a warm plate to rest. Meanwhile, for the sautéed chorizo and potatoes, heat a separate frying pan over a medium heat, add the chorizo and ...

Place the chicken legs in a baking tray. 3. Peel and cut the onions and potatoes into quarters and arrange them in a shallow baking tray with the chicken legs and the vegetables. 4. Stack the Chorizo ...

Add ½ tsp fennel seeds, 1 ½ tsp smoked paprika and then 500g waxy potatoes. Stir this around, season, and cook until the ...

Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into ...

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant ...

Add the chicken and brown the legs. Transfer everything to an ovenproof dish. Add the chorizo and spoon the sauce over the dish. Place into an oven heated to 180°C for about 35 minutes or until ...

Add chicken broth, lentils, potato, carrots, and reserved chorizo; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until lentils and ...

then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...