Chicken Chorizo Bake

It’s dark and wet outside and I’m curled up in blankets by the fireplace. This is my favorite kind of weather, the kind that requires high boots and long coats. It also requires warming and nourishing food that was stewed slowly, to the point where all the flavors blend together and become something even better than each part is individually.

This is definitely not the prettiest dish but it tastes much better than it looks. I like to serve it over arugula tossed in balsamic dressing, and if I am extra hungry I will add in some chopped bell pepper, sun dried tomatoes and hemp seeds to add more nutrients and bulk. Because it is quite saucy it goes nicely with cooked whole grains or cauliflower rice too. It does not take much work but the cook time is longer than necessary to really help the flavors to come out.

Chicken Chorizo Bake
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 chicken breasts
  • 2 raw chorizo sausages
  • 2-2½ cups tomato sauce
  • ½ cup kalamata olives
DIRECTIONS:
  1. Preheat oven to 400°. Place the chicken and chorizo in a baking dish and pour 2 cups of the tomato sauce over top, then bake for 20 minutes. Remove the dish from the oven, flip the chicken, place the chorizo on a cutting board and cut into slices then return them to the dish and add in the olives. Make sure everything is covered with tomato sauce so that it stays moist as it cooks and the tops don't burn. If there is not enough to do so, add in the extra ½ cup now. Bake for another 40 minutes and serve hot. It will refrigerate well for a couple days.

 

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