CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Corn and Chorizo Chicken

  • Overview
  • Ingredients
    16 items
  • Directions

Corn and chorizo chicken is a flavourful and hearty dish combining tender chicken pieces with spicy chorizo, sweet corn and aromatic spices, all cooked together for the perfect midweek meal AND good enough for entertaining

(Serves 4)

  • 30 ml olive oil
  • 100 g chorizo, sliced thinly or chopped
  • 125 g  drained, pitted green olives (optional)
  • 125 ml plain yoghurt
  • 125 ml cream (Or replace with more stock)
  • 125 ml chicken stock
  • 15 ml lime juice
  • 60 ml chopped fresh coriander
  • 100 g baby corn, blanched
  • 1 large onion, thinly sliced
  • 3 garlic cloves
  • 1 green chilli, seeded and chopped (or add chilli to taste)
  • 2 corn on the cob, kernels cut off
  • 8 chicken pieces (thighs and drumsticks)
  • salt and black pepper for seasoning
  • zest of 1 lime

  • Preheat the oven to 180°C
  • Season the chicken
  • Heat half of the olive oil in a large frying pan and brown the chicken on both sides. Remove and keep aside
  • Heat the rest of the olive oil and pan fry the chorizo slices for about a minute. Remove and keep aside.
  • Add the onion and saute the onion for a few minutes in the pan. Add the garlic and chilli and cook for one minute
  • Now add the corn kernels, olives (if using), yoghurt, cream(if using) and chicken stock, lime juice and zest and simmer the corn for about 10 minutes on low heat.
  • Add the chicken and chorizo back to the corn in the frying pan and bake in the oven for ± 25 minutes. Add the baby corn a few minutes before the end of cooking
  • Serve with the chopped coriander and more pan-fried chorizo slices