SPANISH CHICKEN WITH CHORIZO AND POTATOES
Provided by Nigella Lawson : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
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
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
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
SHEET PAN SPANISH CHICKEN & CHORIZO
I love the Spanish inspired flavours of this sheet pan Spanish chicken, chorizo and veggies. With a hands on prep time of just 10 minutes (plus 30 minutes of baking) this is an easy to prepare dish that's perfect for weeknight dinner.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Paleo Specific Carbohydrate Diet Legal Whole30
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 395º Fahrenheit (200º Celsius)
- On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
- In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
- Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
- Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.
Nutrition Facts : Calories 459 kcal, Carbohydrate 12 g, Protein 36 g, Fat 30 g, Sodium 654 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS
Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.
Provided by jenpalombi
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
- Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.
Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9
SPANISH CHICKEN WITH CHORIZO AND POTATOES
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
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
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- Put the chicken thighs on a plate and sprinkle over 1 teaspoon of paprika and 1 teaspoon of oregano, add some salt and pepper and a drizzle of olive oil and rub the marinade all over the chicken.
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