Best 7 Spanish Chicken With Chorizo And Potatoes Recipes

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Embark on a culinary journey to the vibrant flavors of Spain with this delectable dish of Spanish Chicken with Chorizo and Potatoes. This hearty one-pan meal combines the smoky, spicy notes of chorizo with tender chicken and golden potatoes, creating a symphony of flavors that will tantalize your taste buds. Our comprehensive guide offers three enticing variations of this classic recipe, catering to diverse tastes and preferences:

1. **Spanish Chicken with Chorizo and Potatoes:** This authentic recipe stays true to tradition, featuring succulent chicken thighs, smoky chorizo slices, tender potatoes, and a vibrant blend of spices. The result is a flavorful and comforting dish that captures the essence of Spanish cuisine.

2. **One-Pot Spanish Chicken and Chorizo with Potatoes:** This simplified version streamlines the cooking process by using a single pot. Tender chicken breasts, sliced chorizo, diced potatoes, and a medley of aromatic spices come together in this easy-to-make yet equally delicious variation.

3. **Spanish Chicken and Chorizo Paella with Potatoes:** Experience the vibrant flavors of Spain with this paella variation. Juicy chicken, sliced chorizo, diced potatoes, and an array of colorful vegetables are simmered in a flavorful broth, creating a hearty and visually stunning dish that is perfect for special occasions or gatherings.

Let's cook with our recipes!

ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES



One Pan Spanish Chicken with Chorizo, Tomato and Potatoes image

A one-pan dinner, chock full of flavour thanks to the chorizo! The active prep / cook time is only around 20 minutes so this is a super fast meal for midweek!

Provided by Nagi | RecipeTin Eats

Categories     Baked     One Pan

Time 1h5m

Number Of Ingredients 15

4 chicken thigh fillets (, skin on and bone in (about 8oz/250g each) (Note 1))
8 - 12 baby potatoes (, 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 capsicum ((bell pepper), cut into slices)
1 small red onion (, halved and cut into slices (or ordinary onion))
1 can (15oz/400g) crushed tomatoes
1 tbsp dried oregano
1/2 to 1 punnet cherry tomatoes ((8oz / 250g) (Note 4))
2 tbsp lemon juice ((Note 5))
1 1/2 tbsp paprika
1/4 - 1/2 tsp cayenne or chilli powder ((adjust to taste for spiciness))
1 1/2 tsp salt
Black pepper
Fresh oregano leaves

Steps:

  • 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.

Nutrition Facts : ServingSize 520 g, Calories 773 kcal, Carbohydrate 39.4 g, Protein 50.7 g, Fat 45.2 g, SaturatedFat 14.4 g, Cholesterol 201 mg, Sodium 1690 mg, Fiber 8.4 g, Sugar 8 g

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken With Chorizo and Potatoes image

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 6

Number Of Ingredients 7

2 tablespoons olive oil
12 chicken thighs with skin on and bone in
750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
1 kilogram new potatoes (halved)
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange

Steps:

  • Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken with Chorizo and Potatoes image

Provided by Nigella Lawson : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
1 1/4 pounds baby white-skinned potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
1 orange

Steps:

  • Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
  • Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
  • Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
  • Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
  • Making Leftovers Right
  • Chicken Quesadillas:
  • You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS



Spanish chicken with chorizo, potatoes & chickpeas image

Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

2 lemons , 1 zested and halved, the other cut into wedges
1⅓ - 1.5kg whole chicken
1 tbsp sweet paprika , plus a couple of pinches
3 tbsp olive oil
850g potatoes , cut into chunks
220g chorizo ring, cut into chunks
1 whole garlic bulb , cloves peeled
glass of white wine , about 200ml
200ml hot chicken stock
2 pinches of saffron
2 x 400g cans chickpeas , drained and rinsed
small pack parsley , roughly chopped
300g Greek yogurt
crusty bread , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
  • Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
  • Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
  • Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.

Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken With Chorizo and Potatoes image

I found this online the other day and it was credited to Nigella Lawson. I found that I disagreed with some of the assertions made by both the re-poster and Nigella herself. Now I would never accuse such a sexy woman of being wrong, but I will say that the way I did things turned out great. This recipe reflects my own variation of the original recipe. After cooking and eating this dish I have concluded that this is what I believe to be "broasted". By that I mean the meat has been both braised and roasted, not fried in a pressure cooker. The end result is chicken that is so tender, you can almost spread it like schmear on a warm bagel. The 2 hour cooking time includes the extra 40 minutes I let it sit in the oven after I turned it off. In case you are not familiar with Spanish Chorizo, it's not like the Mexican variety. It is a hard sausage, much like a salami or pepperoni. It's usually seasoned with paprika, and is made from chunks of pork, not ground meat. I have found it in the deli section of my local grocery store.

Provided by ROV Chef

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
12 chicken thighs (bone in or skin on)
1/2 lb spanish chorizo
2 lbs red potatoes (halved or quartered, depending on size)
2 red onions (rough chopped)
2 medium oranges
2 teaspoons oregano (dried)
2 teaspoons kosher salt (actual amount is to taste)

Steps:

  • Preheat oven to 425º.
  • Pour oil into a large roaster pan.
  • Place chicken in the pan, skin side down and rub it in the oil. Season the chicken with salt, then flip the chicken skin side up and season the skin side.
  • Add the chorizo and potatoes to the pan and arrange the meat and veg in a single layer. I tried to keep all the potatoes skin side down to aid in browning.
  • Zest the oranges and sprinkle the zest onto the chicken, along with the oregano.
  • Add the onion to the pan and sprinkle some salt on the potatoes and onions.
  • Cut one of the oranges in half and squeeze the juice over the meat. Use a sieve to catch any seeds and pulp.
  • Place the pan in the center of the oven. Cook for at least an hour. Maybe an hour and twenty, depending on your over. the chicken will be cooked to +180º in about 40 minutes, but the extra time is to get the skin crispy and the meat super tender.
  • Baste the chicken with the pan juices after 30 minutes, then again every 20 minutes. The pan juices will start to turn orange and are full of flavor. Brush the juices on the potatoes as well.
  • I was lazy and I turned off the oven when the skin took on a nice orange color and got crispy. I let it sit in the oven for about 45 minutes before serving and the end result. I think that this rest period helped the skin set up and kinda shrink wrap around the chicken. You don't have to give it a long rest, but I think it's worth it.

Nutrition Facts : Calories 679.2, Fat 42.6, SaturatedFat 11.6, Cholesterol 173.7, Sodium 974.1, Carbohydrate 33, Fiber 4.3, Sugar 7.6, Protein 40.5

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS



Spanish chicken traybake with chorizo & peppers image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
  • Rub the herb and garlic paste on the underside of the chicken to flavour it.
  • Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
  • Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

SPANISH ROAST CHICKEN, CHORIZO AND POTATOES



Spanish Roast Chicken, Chorizo and Potatoes image

Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 1-inch dice
4 lemons, divided (you will only be using the zest for 2 of the lemons)
4 1/2 lbs whole chickens
flat leaf parsley, divided
sea salt
fresh ground black pepper
11 ounces chorizo sausage (look for the Spanish version)
olive oil
2 garlic cloves

Steps:

  • Preheat oven to 425 degrees F.
  • Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
  • Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
  • Season the chicken and the potatoes with a little salt and freshly ground black pepper.
  • Slice the chorizo at an angle, 1/4 inch thick.
  • Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
  • While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
  • Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
  • Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).

Tips:

  • Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables you like, such as bell peppers, zucchini, or carrots.
  • Don't overcrowd the pan. When browning the chicken and chorizo, make sure to do it in batches if necessary. Overcrowding the pan will prevent the chicken and chorizo from browning evenly.
  • Use a good quality paprika. Smoked paprika is a key ingredient in this recipe. Make sure to use a good quality paprika that has a deep, rich flavor.
  • Serve with your favorite sides. This dish is great served with rice, potatoes, or a salad.

Conclusion:

This Spanish chicken with chorizo and potatoes is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and vegetables. With its combination of chicken, chorizo, and potatoes, this dish is sure to be a hit with the whole family.

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