Chicken Chorizo Potato One Pot Food

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ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES



One-pot chicken with chorizo & new potatoes image

Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 12

1 whole chicken (about 1.5kg), the best quality you can afford
small knob of butter
1 tbsp olive oil
½ lemon
1 bay leaf
1 thyme sprig
300g chorizo ring, thickly sliced
700g new potatoes , halved (or quartered if really large)
12 garlic cloves , left whole and unpeeled
large splash of dry sherry
150ml chicken stock
handful parsley leaves, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
  • Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
  • Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

Nutrition Facts : Calories 791 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 65 grams protein, Sodium 1.6 milligram of sodium

CHICKEN, CHORIZO & POTATO ONE POT



Chicken, Chorizo & Potato One Pot image

This comfort food recipe will soon become a family favourite for weeknight dinner. We love the combination of spicy chorizo (buy British if you can) with fluffy...

Provided by Great British Food

Yield 2 Servings

Number Of Ingredients 11

300g smooth potatoes (such as Desiree), cut into 2cm pieces
1 tablespoon olive oil
2 large chicken thigh fillets, boneless and skins removed, quartered (or use two chicken breasts if preferred, sliced into large pieces)
60g chorizo, cut into 1cm thick discs
1 onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, chopped
2 tsps cajun seasoning
1 tin chopped tomatoes
200ml chicken stock
Black pepper and salt, to season

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!

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).

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