Chorizo is a cured Spanish sausage made principally from pork and paprika, a spice made from dried and ground red bell peppers and sometimes chili. It can be eaten hot or cold and goes very well with chicken served in any number of possible ways. The idea of incorporating this combination in a pie worked very well. While tomato chutney is often cooked long and slow and left to ferment for days or even weeks before it is eaten, this simple and quick to make alternative worked very well with the flavors of the pie and can be served either hot or cold.
Chicken and chorizo pie with homemade tomato chutney and paprika spiced green beans
The chicken thigh fillets used in this recipe were bought on special offer but very often, they will cost up to twice the price of whole chicken thighs. You are in such instances effectively paying way over the odds for a very simple task to be performed on your behalf. Where this is the case, you would be best buying whole thighs and skinning and boning them at home.
Ingredients (Serves 2)
Chicken thighs and a whole chorizo ring
- 4 large skinless and boneless chicken thighs
- ½ small white onion
- Extra virgin olive oil
- Salt and pepper
- 4 medium tomatoes
- 2 cloves of garlic
- 2 tablespoons red wine or malt vinegar
- ½ teaspoon dried basil
- ½ medium chorizo ring
- 1 cup or as required of fresh chicken stock
- ½ pound puff pastry
- Flour for rolling pastry
- Beaten egg for glazing pastry
- Handful of green beans
- 1 teaspoon smoked paprika
Chicken and onions are added to a large pan and seasoned
Chop the chicken thighs to approximately one inch pieces. Slice the onion and separate in to strands. Bring a couple of tablespoons of extra virgin olive oil up to a fairly high heat in a large frying pan or skillet and add the chicken and onion, seasoning with salt and black pepper.
Sauteing chicken and onions
Saute the chicken and onion over a fairly high heat for a few minutes until the onion strands are softened and the chicken pieces are all evenly sealed.
Chicken and onions are set aside to cool
Use a slotted spoon to lift the chicken and onion pieces to a large bowl, cover and leave to cool.
Tomatoes and garlic for chutney
It is important that the tomatoes to be used for the chutney are well ripened or they will not render down quickly enough in the scheduled cooking period
Chutney ingredients are assembled in a saucepan
Pour the vinegar in to a saucepan. Roughly chop the tomatoes and add the pieces to the pan along with one of the peeled and grated garlic cloves. Season with salt, pepper and the dried basil.
Chutney ingredients are stirred and brought to a simmer
Put the saucepan on to a fairly high heat and stir well until the liquid just begins to simmer. Keeping the pot uncovered, reduce the heat to achieve and maintain as gentle a simmer as possible for at least half an hour or until all the liquid has evaporated. Stir occasionally with a wooden spoon.
Chorizo is added to cooled chicken
Put your oven on to preheat to 425F/210C/Gas Mark 7.
Slice the chorizo to a thickness of around a quarter inch and add it to the bowl with the cooled chicken. Stir to combine.
Pie filling is added to cooking dish
Spoon the chicken and chorizo in to a ten by seven inch pie dish and spread it out evenly. Pour in enough chicken stock to approximately half cover the solids.
Rolled out pastry is laid on top of pie dish
Roll out the pastry on a clean, dry, floured surface to a rectangle slightly bigger than the pie dish. Lift it on to the dish that there is a slight overhang all the way around.
Pie is glazed and ready for the oven
Crimp the pastry all the way around the edges and trim off the excess with a sharp knife. Glaze all over with beaten egg and cut a steam vent in the center. Put the dish on to a baking tray (to contain any potential spills) and in to the oven for thirty-five to forty minutes or until the pastry is dark golden in color.
Chutney will darken in color as it cooks
You should notice by this stage that your chutney has started to darken in color and the tomatoes are breaking down. There should however still be a fair amount of liquid requiring to be evaporated. Continue to monitor it and stir occasionally as the pie cooks, turning off the heat and covering the pan when a thick consistency has been achieved.
Chicken and chorizo pie removed from the oven
Take the pie from the oven and lift it carefully to a heatproof surface to rest while you prepare the beans.
Beans, paprika and garlic are added to small frying pan
Wash and trim the beans before cutting them in half. Pour a tablespoon or so of extra virgin olive oil in to a small, non-stick frying pan and bring it up to a moderate heat. Add the beans, the peeled and grated second garlic clove and the paprika. Season further with some salt and pepper.
Beans are sauteed in oil and spices
Saute the beans for a couple of minutes over a moderate heat.
Pie pastry is cut for serving
To serve the chicken and chorizo pie, start by cutting the pastry in half and turning one half up and over the other as shown.
Pie filling is spooned on to a serving plate
Use a slotted spoon to plate the exposed half of the filling on a plate.
Pastry half is laid on plated filling
Lift the displaced piece of pastry on top of the filling and plate up the second half of the pie on a second serving plate in the same way. Spoon the chutney and the beans on to the plates and serve immediately.
Enjoying chicken and chorizo pie