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Piri Piri Chicken with Chorizo and Black Beans
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Piri Piri Chicken & Chorizo with Black Beans
A one pan dinner of chicken, chorizo and black beans. Big gutsy flavours make for one satisfying midweek meal.
Servings: 2
: 6376 kcal
Author: Just Jo
Ingredients
  • 4-5 boneless skinless chicken thighs
  • 175-200 g cooking chorizo uncooked, sliced into coins
  • 1 medium red onion peeled and finely chopped
  • 2 tsp piri piri seasoning
  • 1 can black beans rinsed and drained
  • Juice of a lime
  • Approx 125 ml water
  • 2 tbsp fresh coriander chopped
To serve
  • 1 ripe avocado lightly crushed with sea salt lime juice and fresh coriander
Instructions
  1. Place a sauté pan on medium heat and add the chorizo and onion. Cook for 5-10 minutes to release the oil from the sausage and soften the onion. Stir frequently to prevent it sticking.
  2. Push the chorizo to one side and lay the chicken thighs in the pan, add a splash of water and sprinkle over the piri piri seasoning then put a lid on the pan (or use a heat safe plate like I do!) and cook for 5 minutes. Turn the heat down a touch if it seems too ferocious.
  3. Take the lid off, give the chorizo and onion a good stir and flip the chicken thighs over. Sprinkle over the black beans and add another splash of water before replacing your lid and cooking another 5-7 minutes until the chicken is cooked and tender.
  4. Take the lid off once more and stir the beans once more time, crushing some against the side of the pan for a refried beans vibe and if needed, add a little more of the water.
  5. Squeeze over the juice of a lime and sprinkle over the coriander. Serve with the avocado and extra limes to squeeze over, if liked.
Recipe Notes

We love this just as it is but if you wanted something extra, some tender baby spinach leaves would make an excellent salad leaf that would stand up well to the richness of this dish and the big gutsy flavours.