Chicken & Chorizo Chilaquiles 🔥

This recipe was inspired from a book called “Keeping it Simple” by Yasmin Fahr. The original recipe doesn’t include the chicken – and is also baked but here’s my take on it…

What I love about this is the fresh and vibrant mix of flavours – and it just looks so delicious. Be prepared for the fact that whatever your cook – you will eat – it’s possibly the most moreish dish I’ve ever cooked!

🌶 So here’s what you’re going to need…

  • Pack of skinless, boned chicken thighs
  • 200g of Chorizo
  • 1 x red onion
  • 3 x Spring Onions
  • Red wine vinegar
  • Bunch of Fresh Coriander
  • 2 x garlic cloves
  • Chilli Powder (hot or medium depending on your preference)
  • 500g of fresh, ripe tomatoes
  • 1 small tin of sweetcorn
  • Salt & Pepper

To serve…

  • Soured Cream
  • Feta Cheese
  • Sliced, pickled Jalapenos
  • Nachos
  • 1 or 2 Limes
  • 1 x ripe Avocado



  1. Light a fire!
  2. Peel and finely slice the red onion then place in a bowl and cover with red wine vinegar and add a good pinch of salt. Leave to one side as this will be part of the dressing to serve.
  3. Dice the chicken thighs into bite sized pieces
  4. Chop the Chorizo into 1cm pieces
  5. Peel and chop the garlic
  6. Slice the spring onions putting the white bits with the garlic – and keeping the darker green bits to one side.
  7. Roughly chop the tomatoes
  8. Chop the Coriander stalks – and keep the leaves for dressing at the end
  9. Crumble some Feta cheese into a bowl and put to one side with the pickled red onions and green bits of the spring onions
  10. Peel and roughly chop the avocado – put this to one side (you can cover with lemon or lime juice to stop it browning if you like)


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This is another dish cooked in the Kadai Cooking Bowl over a wood fire.

  1. Add a good splash of oil to the bowl and allow it to heat up
  2. When it’s hot, add the diced chicken and chorizo and a good teaspoon of chilli powder – and keep it moving until the chicken is evenly browned.
  3. Add the chopped garlic, spring onions (the white bits), chopped coriander stalks and a chopped birdseye chilli (if you want HOT!) and fry for a further couple of mins
  4. Throw in the chopped tomatoes and sweetcorn and cook for 10-15 mins (stirring regularly) until the tomatoes are reduced to a thick sauce.
  5. Taste… you really do need to taste at this stage. If you want it hotter (spicier) add some more chilli powder…

and that is most of the cooking – now for the fun bit!

To serve, grab a handful of nachos and put them in a bowl and spoon a good helping of the cooked Chicken / Chorizo mix on the top. Now comes the magic. Depending on your tastes and preferences, dress the dish with:

  • Soured Cream
  • Crumbled Feta Cheese
  • Sliced, pickled Jalapenos
  • Lime Wedges
  • Chopped Avocado
  • Pickled Red Onion
  • Green bits of spring onions

Eat… and Enjoy!

Thanks for reading – please tell us how you get on if you try this!

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