When you’re after an easy family dinner that adults and kids will both tuck into, chicken is always a safe bet. This chicken and chorizo hash takes that reliable midweek staple and gives it a proper lift — crispy potatoes, sweet peppers and smoky, paprika-rich chorizo all coming together in one big, generous pan.
It started life as a simple chicken hash, but adding chorizo transforms it from a ho-hum weeknight standby into something with real depth and a bit of kick. It’s hearty enough to be a meal on its own, and it’s a great way to use up leftover roast chicken if you have some sitting in the fridge.
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Chicken and Chorizo Hash Recipe
Recipe adapted from Ina Garten and serves 6.
Ingredients
- 3 large chicken breasts (or the leftovers from a roast chicken)
- Olive oil
- Salt and freshly ground black pepper
- 225g chorizo sausage, sliced or cubed, depending on size
- 50g unsalted butter
- 1kg new potatoes, quartered or cut into bite-sized dice, depending on size
- 2 red onions, chopped
- 2 red peppers, large diced
- 3 garlic cloves, minced
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 10 cherry tomatoes, halved (optional)
- 6 scallions, white and green parts only, chopped
- A large handful of chopped fresh parsley
- Sour cream and grated cheddar cheese, for serving
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Place the chicken breasts on a baking sheet. With your hands, rub each piece on both sides with olive oil and sprinkle generously with salt and pepper. Roast the chicken for 25 to 30 minutes, until just cooked through. Set aside until cool enough to handle, then cut into bite-sized pieces. (Or simply use diced leftovers from a roast chicken.)
3. Meanwhile, heat a large pan and add the chorizo. Once it has started to release its oil and turned a little browned and crispy, remove the pieces with a slotted spoon and set aside.
4. Add half the butter to the same pan, then add the potatoes and onions with a little salt and pepper. Sauté over a medium heat for 20 to 30 minutes, until the potatoes are evenly browned and cooked through.
5. In a separate pan, melt the remaining butter. Add the red peppers, garlic, thyme, paprika, tomato paste and a little salt and pepper, and sauté over a medium heat for about 5 minutes, until the edges of the peppers are seared.
6. Add the pepper mixture and cherry tomatoes (if using) to the potatoes, along with the chicken and chorizo, and heat through, stirring to combine everything. Add the scallions and parsley, toss together and pile onto a serving platter. Serve with sour cream and grated cheddar on top.
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Frequently Asked Questions
Can I make this ahead of time?
Yes — you can roast the chicken and cook the chorizo and potatoes in advance, then reheat everything together in a large pan when you’re ready to serve. It also reheats well as leftovers the next day.
What can I use instead of chorizo?
If you’d prefer a milder dish, a good-quality smoked sausage or even crispy bacon lardons will give a similar savoury edge, though you’ll lose some of the paprika flavour that makes this dish distinctive.
Can I freeze chicken and chorizo hash?
The potatoes can lose their texture after freezing, so this dish is best enjoyed fresh or as a next-day leftover rather than frozen and reheated later.
Is this recipe kid-friendly?
Most children enjoy the smoky, savoury flavours, but if you’re cooking for younger or more cautious eaters, you can leave out the chorizo’s spicier elements or serve a smaller portion of chorizo on the side to start.
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