Cajun Chicken and Chorizo Bake

Hi guys!

Mr Scrumptious’ parents visited us this weekend and dropped a load of delicious homegrown veggies on us, including about a kilo of fresh tomatoes and some red and yellow bell peppers.

To make use of this bounty, I made one of my favourite simple suppers: Cajun chicken and chorizo bake, with bell peppers and tomatoes.

It’s not quick, but it is minimal in fuss, and is delicious served over rice. Have a cool drink to hand as this is not for the faint-hearted! The quantities here are enough for 5 portions. Or four, if Mr Scrumptious goes back for seconds. On day 2, I like to reheat the remainder and roll it into tortillas with plenty of guacamole or fresh avocado.


3 chicken breasts, cut into chunks

3 bell peppers, any colour, cut into chunks

2 medium-sized onions, sliced into strips

4-5 cloves of garlic (you know my views on garlic!), chopped roughly

Fresh tomatoes, as many as you have, chopped fairly small

Cajun spice mix

Chorizo sausage, about 120g (around half a chorizo ring), chopped into 1/2 rounds

Chipotle paste

Olive oil

Handful fresh basil leaves, if desired

Tinned chopped tomatoes or tomato juice



  1. Roll the chicken in the cajun spice mix until well-coated.
  2. Lay the onions, garlic, bell peppers, basil leaves, and fresh tomatoes into your roasting dish.
  3. Add the meats on top of the vegetables.
  4. In a jug, mix a little oil, chipotle paste, and tomato juice or chopped tomatoes. Blend if desired (I tend not to).
  5. Pour the tomato-chipotle mix over the meat and vegetables. Add pepper and a little Worcestershire sauce or Henderson’s Relish if desired.
  6. Bake at 200°C until the vegetables are softening and the spices on the chicken are starting to blacken.
  7. Serve over rice or grain of your choice, with a refreshing drink nearby.
  8. Follow with ice cream!

If you need to make the dish less spicy, ‘soften’ the Cajun spice mix with a little turmeric, a tiny amount of flour, and some green herbs. Thyme and basil would be perfect here.

Enjoy, folks!

Miss Scrumptious


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