Chicken chorizo potato bake

Method

1. 1

   Place the chicken thighs onto a plate and season with half the oregano, smoked paprika, chilli flakes, and a pinch of salt and pepper.

2. 2

   Add a tsp of cooking oil into a frying pan and cook the thighs on medium heat for around 10 minutes (or until cooked through), turning halfway, then set aside.

3. 3

   Add the chorizo, diced pepper, and garlic purée to the same frying pan using the remaining oil and stir for a few minutes.

4. 4

   Sprinkle the remaining oregano into the pan along with the sliced potatoes and mix well.

5. 5

   Pour in the stock and 200ml water to the pan and simmer for around 20 minutes until the potatoes soften.

6. 6

   Next, add the chicken back in along with the cream, spinach, and half of the Parmesan and give it a good stir.

7. 7

   Transfer mixture into an ovenproof dish and top with the remaining Parmesan.

8. 8

   Put the dish into a preheated oven and cook for around 20 minutes on 180°C or until golden and bubbling.

9. 9

   Sprinkle a little oregano on top and serve!