ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES
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
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
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.
ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
CHORIZO, NEW POTATO & HADDOCK ONE-POT
Get fantastic results with minimum effort in this easy-to-make fish dish
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
- Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
Nutrition Facts : Calories 534 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.79 milligram of sodium
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