In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground black pepper. Fill each chicken breast with the chorizo mixture.

Today I'm going to make for you a really easy chicken and chorizo bake that costs less than a fiver and will feed a family with a side (3 adults or 2 adults and 2 kids).

Roast for 20 minutes until the tomatoes are softened. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 ...

We love making chicken and chorizo soup with lentils after we have roast chicken on Sundays. If you have time you can use the carcass to make your own stock (but you can just buy chicken stock if ...