One Pan Spanish Chicken with Chorizo, Tomato and Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
773 kcal
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Course
Baked Goods
One Pan Spanish Chicken with Chorizo, Tomato and Potatoes
Description
This recipe begins with chicken thigh fillets rubbed with a paprika-based seasoning including lemon juice, cayenne, salt, and pepper. Parboiled baby potatoes are prepared to a slightly undercooked stage. Chicken and chorizo slices are browned in an ovenproof pan before adding garlic, sliced red bell pepper, and red onion to sauté briefly.
Crushed canned tomatoes and dried oregano are incorporated, scraping flavorful browned bits from the pan. The parboiled potatoes add bulk and texture. The dish is then baked until the chicken is cooked through and potatoes are tender, allowing the flavors to meld.
The final dish combines tender, juicy chicken with spicy chorizo, softened vegetables, and a rich tomato base. Fresh oregano leaves can garnish. This is a robust meal emphasizing the interplay of spices and textures, suitable for a comforting meat-and-potatoes dinner.
Different cuts of chicken can be used, and lemon juice can be substituted by various mild vinegars. Cured chorizo provides distinct flavor and ease of slicing compared to raw chorizo, which is less firm.
Ingredients
- 4 chicken thigh fillet , skin on and bone in (about 8oz/250g each) (Note 1)
- 8 - 12 baby potato scrubbed and skin on, halved (or 3 medium potatoes, cut into 4) (Note 2
- 2 chorizo (5 - 6 oz / 150 - 200g in total), cut into 1/3cm / 1/8" slices (Note 3)
- 2 cloves garlic , minced
- 1 small red bell pepper bell pepper), cut into slices, red capsicum
- 1 small red onion , halved and cut into slices (or ordinary onion)
- 1 can (15oz/400g) crushed tomatoes
- 1 tbsp oregano dried
- 1/2 to 1 punnet cherry tomato 8oz / 250g) (Note 4
Rub
- 2 tbsp lemon juice (Note 5)
- 1 1/2 tbsp paprika
- 1/4 - 1/2 tsp cayenne pepper adjust to taste for spiciness, or chilli powder
- 1 1/2 tsp salt
- black pepper
Garnish (optional)
- oregano fresh leaves
Instructions
- Preheat oven to 350F/180C.
- Combine the Rub ingredients in a small bowl. Slather over the chicken.
- Boil or microwave the potatoes until slightly undercooked.
- Heat the oil in a large, deep fry pan or oven proof casserole dish over high heat.
- Add the chicken, skin side down, and cook unit light brown - about 1 to 1 1/2 minutes. Then turn and cook the other side until a slightly deeper brown - about the same time. Remove into a big bowl.
- Add the chorizo and fry until light brown on each side - about 1 minute (each side). Remove into the same bowl as the chicken.
- If the pan is looking dry (depends on fattiness of chicken and chorizo), add 1 tbsp of olive oil. I did not need this.
- Add the garlic, capsicum (bell pepper) and onion and sauté for 2 minutes until the capsicum is slightly charred. It will be extra charred from the dark brown residue from the chorizo and chicken.
- Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
- Bring to simmer, then cover with a lid (I use a lid from a large pot) or foil and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
- Serve, garnished with fresh oregano leaves if desired.
Notes
- Bone-in, skin-on chicken thighs are preferred for juiciness but boneless or drumsticks can be used.
- Use as many potatoes as preferred; baby potatoes with skin retain texture.
- Cured chorizo is easier to slice than raw; raw chorizo requires different handling.
- Lemon juice in the rub can be replaced with wine, sherry vinegar, or diluted regular vinegar.
- Cooking with skinless chicken reduces fat and calories, changing nutrition profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Serving | 520g | |
| Calories | 773cal | 39% |
| Carbohydrates | 39.4g | 13% |
| Protein | 50.7g | 101% |
| Fat | 45.2g | 70% |
| Saturated Fat | 14.4g | 72% |
| Cholesterol | 201mg | 67% |
| Sodium | 1690mg | 70% |
| Potassium | 904mg | 19% |
| Fiber | 8.4g | 34% |
| Sugar | 8g | 16% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 66mg | 73% |
| Calcium | 130mg | 13% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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