Garlic and paprika are the key flavours in Spanish chorizo sausage, and are echoed in the flavourings I used in this One Pan Spanish Chicken and Chorizo dish. Potatoes, capsicum and tomatoes add bulk and veggie goodness to make a complete meal that’s whipped up and on the table in no time.
Wowzer! When I sent out the email asking readers what type of recipes you wanted in the next free cookbook, never did I expect the avalanche of responses I got! I’m so humbled that you took the time to respond and for your lovely comments. I want to take this opportunity to thank you for reading. It is people like you that make me love blogging and sharing the food I love. You make me strive to do the best I can. Every wonderful comment I get, the questions you ask about recipes, the feedback you give me, the emails you send me….all of that makes me set the bar higher every day.
“The next FREE cookbook will be “FAST PREP, BIG FLAVOURS”, as voted by readers!! Sign up here for free so you don’t miss out!”
I’ve already started working on the new cookbook and it will be delivered to your inbox (for FREE!) in the next few weeks! So keep an eye out for it!!
And you know what? You give me inspiration for my creations! This particular dish came about in response to an email from a reader about my Italian Baked Chicken who said that she made something similar, Spanish style. I instantly knew how I would transform this into a Spanish style dish.
So here it is!
The secret ingredient in this is chorizo. Nowadays in Australia, you can get it in all the supermarkets and at delis for not much more than the cost of bacon. But I dare to say it has a lot more flavour than bacon!
The brilliant thing about chorizo is that when you cook it, it releases incredible flavour. Strong, spicy (but not too spicy!), flavoured juices that is used as the key flavouring for this dish.
I know it looks like I burned the chicken and chorizo. But it’s not! It’s dark because of the paprika in the chorizo and the rub for the chicken which is seared then popped in the oven to finish cooking.
So this recipe is dedicated to you – the readers of my blog. For those who voted for Breakfast & Brunch, and Party Food recipes for the next free cookbook, never fear! Not only will I create those cookbooks this year for you, the FAST PREP, BIG FLAVOURS cookbook will include breakfast and party food sections! With never seen before recipes, just for you. 🙂
Thank you again for your votes and your wonderful emails. I’ll need a few weeks to put the cookbook together, then it will be delivered straight to your email!
– Nagi
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One Pan Spanish Chicken with Chorizo, Tomato and Potatoes
Ingredients
- 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)
Rub
- 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
Garnish (optional)
- Fresh oregano 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.
Recipe Notes:
This is the nutrition information if this is made with skinless, boneless chicken thigh fillets.
Nutrition Information:
Have made without oven and it was very nice! Thank you, Nagi!
I think this the BEST RTE recipe to date. So much flavour, deluxe. Took the lid off for the last ten minutes in the oven.
Delicious and so easy, the family loved it.
So easy and quick to make. I decided to bake the chicken completely and put it in the sauce at the end to simmer and it was still so flavourful. A winner!
Delicious and so easy, will definitely be on our menu again. Next time I’ll buy the skin on bone in chicken thighs, I only could buy thigh fillets this time.
Can I cook 2 pieces of belly pork side by side each in foil and does it take the same time to cook! 🙂
Yes Anna you can, and as long as they are the size called for in the recipe, they should take the same time to cook. N x
Another winner, thanks Nagi! We used boneless and skinless chicken thigh fillets and cooking chorizo. Everything was perfectly cooked and I thought the cherry tomatoes worked really well with the potatoes.
This has become a regular staple for us during winter (and now we use drumsticks in place of bone-in thighs as they’re easier for us to find and we think they work just as well!)
Thanks Nagi, I made this tonight and my partner and I loved it.
Looking forward to having this again amd sharing with friends.
You make me look good, thanks again.
Cheers, Rouan
Hi Nagi. I just want to ask, will it have the same baking time in the oven if I use boneless thigh fillet with skin on? Thank you!
This sounds great!! cannot wait to get the ingredients. Reminds me of the lovely Peruvian recipes a bit!!
Sorry don’t do any of the Face book etc, thingies.
Hi Nagi, I searched for thigh fillet and this recipe came up https://www.recipetineats.com/one-pan-spanish-chicken-chorizo-tomato-potatoes/ which uses bone-in skin-on chicken. A fillet by definition is boneless, so this is in the wrong search category.
It is likely that it came up because you CAN use fillets in this recipe as well. This is stated clearly in Note 1. As such, if you only had fillets and came across this recipe, it is still a viable choice.
Hi Nagi, I’m making this tonight. How would it go with some cauliflower and broccoli florets added. We love our greens as much as your great recipes
Hi Nagi, this recipe is absolutely delicious. It has become a firm favourite and regular meal for my family. Thank you so much. ❤️❤️
That’s awesome to hear Gerhard!! N x
Hi Nagi. This sounds so good! I’m trying to find an easy recipe to serve to the in-laws after a day at work and wondered if you think this would work well in a slow cooker if I used skinless thighs? Thanks!
Hi Tamsin, this recipe as written wont work in a slow cooker sorry – you really need that browning for flavour!
Yet another really great recipe Nagi – made this last night and it was pretty much perfect.
One note for others reducing the amount to 2 portions like I did – make extra of the rub because there wasn’t really enough for decent coverage of the 2 bone-in thighs I used.
Great tip – Thanks Mike 🙂
I saw something similar in my local supermarket, Glasgow, Scotland, & felt inspired. This is what I’m looking for and prefer using thighs Would have made something not far from your recipe & yours is tried, tested & looks a winner. Happy days.
Hi Nagi,
Great recipe, my husband and 25yr old son loved it….. regards Christina (Australia)
That’s terrific! So pleased you enjoyed this Christina – N x
Hello Nagi,thanks for this recipe,was wolfed down by the men,great flavours,easy to do…I used a wok and it worked well,just covered with a big lid for the 30 mins cooking.Thankyou
I just want to know, what kind of chorizo do you use? Mexican or Spanish?
Hi Linda! I use Spanish, raw chorizo like uncooked sausage, not the cured one that looks like salami 🙂 N x