James Martin's chicken with red peppers, chorizo and chilli recipe

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This slow cooker chicken with red peppers, chorizo and chilli recipe is well worth the wait making the chicken extra tender and moist with a spicy kick

15 autumn Sunday lunch recipes
Serves4
SkillMedium
Preparation Time15 mins
Cooking Time1 hours 30 mins
Total Time1 hours 45 mins

James Martin's roast chicken recipe with red peppers, chorizo and chilli makes a great alternative to your traditional roast.

James Martin (opens in new tab)'s roast chicken is perfect if you're bored of the same old roast chicken! James has given the recipe a Spanish-style twist by teaming it with red peppers and spicy chorizo. The wonderfully powerful flavours are the perfect complement to the chicken, which absorbs right into the succulent meat. If that's not enough, you can finish off James Martin's roast chicken with a drizzle of the punchy sherry vinegar and chilli sauce. James suggests adding new potatoes to the roasting pan to turn this recipe into a one-pot wonder.

Ingredients

  • 4 red peppers
  • 350g cooking chorizo
  • 1 x 1.5kg chicken, giblets removed
  • 400ml white wine
  • 40ml olive oil

For the sauce:

  • 2 large or 3 small shallots
  • 6tbsp fresh flat-leaf parsley leaves
  • 1 red chilli
  • 1 green chilli
  • 2 tbsp fresh oregano leaves
  • ½ bunch fresh chives
  • 2tbsp sherry vinegar
  • 2tbsp olive oil
  • Juice of 1 lemon
  • Sea salt and freshly ground black
  • Pepper

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Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices.
  2. Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top.
  3. Pour the wine over, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.
  4. While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.
  5. Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot and take to the table to serve.
Top Tip for making James Martin's chicken with red peppers, chorizo and chilli

If you're not a fan of chilli remove the green and red chillies in the recipe and cook without

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV. His passion for food started when he was a young boy after his Dad became the catering manager at Castle Howard, where at just 12 years old, James helped cook dinner for the Queen Mother when she visited the estate. James started his formal training to become a chef at Scarborough Technical College in 1988. And, went on to further his skills at Hostellerie De Plaisance, Saint-Émilion and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate' restaurant in London. He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years, cooking up delicious and simple recipes (opens in new tab) suitable for all the family. As well as Saturday Kitchen, he’s also appeared on Ready Steady Cook, The Great British Menu and is a regular on This Morning. Alongside his successful TV career, James has a number of restaurants all over the country and is the Executive Chef for Virgin Trains East Coast where he’s responsible for developing all of the First Class menus. He has been with long-term partner, TV Producer Louise Davis since 2011. He is a huge dog lover and has two dogs, Ralph and Cooper.