Chicken and Chorizo Hash

This feels like a strong student recipe because it tastes much more expensive than it is. The chorizo adds loads of flavour, meaning you don’t need many ingredients or complicated seasoning. It’s also filling and works well as either a light lunch or a filling dinner.

Taste: Simplicity: Cost:

Recipe by James Williams

Tested by Abigail Pearce

Ingredients

200g washed new potatoes (cut into 1.5-2cm pieces)
40g Spanish chorizo (pre-diced or diced into 1cm cubes)
100g onion (roughly diced or frozen)
1 clove of garlic or 1 teaspoon of garlic paste
100g chicken breast or thigh (cut into 2cm pieces)
1-2 tablespoons of soured cream or greek yoghurt
1 spring onion (finely diced on the diagonal)
1 teaspoon honey
1/2 teaspoon fennel seeds
1/2 teaspoon oregano
1/4 teaspoon chilli powder
Salt and pepper

Method

Preheat the oven to 200 C. Heat a small ceramic dish in the oven if making a single serving or a larger deep baking tray if making for multiple people.
Start by part-boiling the potatoes for roughly 10 mins, just enough that they are soft inside but do not fluff too much when drained and tossed (if they are fluffy, they absorb too much oil and don’t crisp up properly).
While the potatoes are boiling, add the chorizo to a cold pan, then heat to medium/ high and fry for 5 mins or until a little over a teaspoon of oil has rendered out, then add the onions and fry for a further 3-4 mins until barely translucent; they will continue to cook in the oven.
Add the garlic, herbs, spices and honey and a decent crack of salt and pepper. Add the chicken pieces and continue to fry for a further 1-2 mins, enough that the surface of the chicken has become mostly white, some pink is fine.
Finally, add the potatoes and gently mix to ensure the potatoes are coated in the oil. Transfer everything to the hot ceramic dish and bake for 20-25 mins. It is worth giving it a mix halfway to prevent the chorizo from catching. When done, the potatoes should be crisp on the outside and soft on the inside.
You can serve it directly in the ceramic dish or portion some out if making more than one portion, either way, add some spring onions as garnish and a dollop of soured cream for dipping.