Chicken And Chorizo Tray Bake Food

CHICKEN, CHORIZO & POTATO ONE POT

Steps:

• Cook the potatoes in salted water and drain.
• Heat the oil in a small frying pan and brown the seasoned chicken pieces on a medium heat until golden and crispy, about 3 minutes each side. Remove from the pan and add the chorizo sausage. Cook for several minutes until crispy, and that delicious smoky paprika flavour has been released.
• Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. You can also place the mixture in a Dutch oven or casserole dish and simmer it slowly in the oven.
• Season to taste before serving with crusty bread and perhaps some sour cream - the ideal weeknight dinner recipe!

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

CHICKEN AND CHORIZO TRAY BAKE

Steps:

• Pre-heat oven to 180C / 350F
• Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
• Add the chorizo, sweet potato, bell pepper and onion to the tray/s
• Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts.
• Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
• Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.

BAKED RICE WITH CHICKEN & CHORIZO

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
• Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
• Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
• Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
• Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.

SPANISH CHICKEN WITH CHORIZO AND POTATOES

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 TRAYBAKE WITH CHORIZO & PEPPERS

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.

CHICKEN & CHORIZO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
• Halfway through the cooking time, give everything a good baste in the chorizo juices.

SPANISH-STYLE CHICKEN BAKE

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

HIT 'N' RUN TRAYBAKED CHICKEN

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
• Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
• Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn't covered by the vegetables.
• Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
• Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

CHICKEN TRAYBAKE WITH CHORIZO, TOMATO AND RED PEPPERS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
• Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
• Leave the chicken to rest for 10 minutes, then serve with the vegetables.

CHICKEN AND CHORIZO TRAYBAKE WITH POTATOES AND OLIVES

Steps:

• Preheat your oven to 220C/200C fan/gas 6/400f.
• Quarter or half the potatoes depending on their size. Cut the onions into wedges. Peel and crush the garlic cloves with the back of a knife. Add to a large roasting dish and season generously with salt and pepper.
• Mix the olive oil, oregano and paprika together in a small bowl. Pour half over the potatoes and onions and toss.
• Slice the chorizo into bite-sized chunks and scatter over the potato and onion.
• Season the chicken thighs on each side and nestle them skin-side up between the potatoes, chorizo and onion. Coat each thigh with the remainder of the oil, oregano and paprika mix.
• Place in the preheated oven and bake for 45 minutes. About halfway through give everything a toss, but make sure that the chicken thighs stay skin-side up.
• When ready, the chicken should be cooked through with crispy skin and the potatoes fork-tender.
• Scatter over the olives and some fresh chopped parsley. Serve with a green salad.

THE HAIRY BIKERS' SPANISH CHICKEN BAKE WITH CHORIZO RECIPE

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6.Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
• While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
• Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
• Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
• Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don't kiss anyone afterwards!

CHICKEN, CHORIZO & 'PATATAS BRAVAS' TRAY BAKE

Steps:

• Preheat the oven to 180C/355F.
• Put the baby potatoes in a large baking dish or roasting tray along with the garlic.
• Rub the paprika all over the chicken, then tuck it in between the potatoes and garlic in the dish/tray. Drizzle everything with olive oil (probably about 2 tablespoons) and jiggle around a little. Finally, sprinkle the cayenne pepper over the chicken (if using) and grind a generous amount of salt/pepper over the whole dish.
• Bake for about 30 minutes, then remove from the oven, jiggle the potatoes around a bit and add the chorizo to the dish (poke it down well so that it doesn't dry out). Then add the tomatoes. Return the dish/tray to the oven for another 30 minutes.
• Remove from the oven and drizzle over the balsamic vinegar. Scatter over the basil and serve.