Chicken and Chorizo Gratin


Chicken and spanish chorizo are a favourite combination of mine. I prefer the mild version, but if you want to give this dish a bit of a kick, then use the spicy version

If you can make your own breadcrumbs from a little stale bread, then do so, otherwise you can use shop-bought ones, but go for the natural variety.

Chicken and Chorizo Gratin

Serves 4


  • 200g Chorizo (sliced or diced)
  • 450g Chicken Breast (skinless, diced)
  • 1 Large Onion (diced)
  • 400g Tin of Chopped Tomatoes
  • 1 heaped tablespoon Cornflour
  • 1 Chicken Stock Cube
  • 1 tablespoon Tomato Puree
  • 1 Courgette (halved lengthways and sliced)
  • 50g Mature Cheddar (grated)
  • 100g Breadcrumbs
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • ½ teaspoon Black Pepper


1. Pre-heat the oven to Gas Mark 6 / 200°C / 400°F
2. Fry the chorizo and chicken for about 7-8 minutes in a little olive oil until browned and the chicken is cooked, then remove with a slotted spoon to an ovenproof dish
3. Add the onion and fry for a few minutes until soft, then stir in the tomatoes, the courgette and the herbs
4. In a jug, mix the cornflour with a little water until you have a smooth paste. Crumble in the stock cube, then top up until you have 150ml of liquid
5. Stir in the tomato puree to the cornflour slurry, then add to the pan and mix in
6. Bring the mixture to the boil, then pour over the browned chicken and chorizo, and stir
7. Mix the cheese and breadcrumbs together and sprinkle over the top, then bake for 15-20 minutes until the topping has turned golden
8. Serve with crusty bread and a green leaf salad

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