Yeah – I’m not sure this is a pot roast either – it’s a roasted thing which had chicken and chorizo and all sorts of other stuff in one pot so I called it a chicken and chorizo pot roast and now I don’t know what else to call it!
You may also think that I’m doing a lot of veg for just two people here but take a look at the last picture of the roast veg and you will see it has shrunk back considerably after cooking. We like it to be really crisp so I tend to cook this fresh each time as it goes a bit soggy when reheated or frozen.
This is a pot roast of stuff that needed to be used up together with what I thought was some frozen rabbit but which turned out to be chicken thighs once I’d defrosted it. That’ll teach me to label up my bags in the freezer! I have used pre-cooked chorizo here as I didn’t have any of the softer cooking chorizo, which is what I would normally use. The main dish will last us about 3 meals and will freeze well.
For the Pot Roast
9 chicken thigh fillets (Aproximately 1kg)
200g chorizo, chopped
1 large onion, sliced vertically
1 head of garlic cloves peeled but not chopped (mine was frozen)
1 green pepper, chopped into 1cm dice
1 pack of cherry tomatoes (approximately 300g)
Handful of green beans, chopped in half
1 tablespoon mixed herbs
6 red birds eye chillis, whole
2 table spoons olive oil
1 chicken stock cube – don’t put this in the pan!
Method
Pre-heat the oven to 160C
Chop the chicken thighs into bite sized chunks then place all the ingredients into a large roasting pan and toss to mix.
Loosely cover the pan with tin foil and roast for 1 hour
After an hour increase the oven temperature to 180C, remove the foil and put in the veg.
After a further 20 minutes, remove the pan from the oven (leaving the veg in) and strain off the liquid into a saucepan. Recover with the foil and put a clean towel over the top to keep the heat in.
Put the saucepan over a high heat and bring to a fierce boil.
Crumble in the stock cube and continue to simmer until the liquid has reduced by about a half and has thickened into a sauce.
For the Roast Veg
2 large carrots, chopped into one inch dice
3 medium parsnips, chopped into one inch dice
2 tablespoons rapeseed oil
Large pinch mixed herbs
Salt and pepper to your taste
Method
It is important to cook this on a shallow tray, otherwise the sides keep the moisture in the tin and you end up with the vegetables partially steaming and not crispy on the outside.
Once you have peeled and chopped the carrots and parsnips, lay them on the tray and sprinkle with the herbs, salt and pepper and then drizzle over the oil, tossing the vegetables in it to ensure they’re coated.
Roast in a 180C for 30 minutes.
