Freezing Spanish Chicken

Our answer

Nigella's Spanish Chicken With Chorizo And Potatoes is an easy all-in-one traybake. Leftovers should be refrigerated as quickly as possible (and within 2 hours of cooking) and kept in the fridge for up to 2 days. If you want to reheat the leftovers then shred the chicken from the bones and reheat in a saucepan with some chopped tomatoes, a squeeze of orange juice and perhaps a splash of sherry. The shredded chicken can also be mixed with the cold, diced potatoes and chorizo and used as a filling for quesadillas. Always make sure that the mixture is reheated until piping hot. We do not recommend reheating this dish in the oven as it can become too dry.

The leftover cooked chicken (again shredded from the bone) and chorizo can be frozen in an airtight container for up to 3 months. Potatoes don't always freeze well so we would suggest omitting them if freezing leftovers. Thaw the chicken and chorizo overnight in the fridge before using.