Spanish Chicken With Chorizo and Potatoes
by Nigella. Featured in KITCHENIntroduction
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.
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.
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 12 chicken thighs with skin and bone still on
- 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 1 kilogram new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- grated zest of 1 orange
- 2 tablespoons olive oil
- 12 chicken thighs with skin and bone still on
- 1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 2¼ pounds new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- grated zest of 1 orange
Method
- Preheat the oven to 220°C/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.
- Preheat the oven to 220°C/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.
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Show more commentsThis is a great dish I make in Liverpool! Buy some soft tortilla wraps and a pot of sour cream and chive dip when your shopping for this ingredients and make a tasty wrap for lunch for work the next day! Its amazing as all the flavours have marinated. I choose a bit of everything (squash a potato in there too if you wish), dash of pepper, add a dollop of the sour cream, wrap and then roll in foil tightly and pop in the fridge for when your hungry, its fab!
Added mushrroms and thinly sliced red capsicum.
Found this recipe on a night I was struggling to decide what to cook. It was absolutely delicious, even my picky teenage daughter ate every last bite. I'm cooking it again tonight. Yum. Yum. Yum!!!!
My butcher accidently boned my chicken pieces but cooked it anyway. It was delicious. The chicken was so very tender, lovely crispy skin and the chorizo just added a great flavour. The zest gave it an ever so slight sweetness and I bet my family did not even realize it was on it. This recipe is a definite WINNER
I made this recipe for dinner last night. So easy and full of flavor. Only change I made was to sprinkle some smoked Spanish paprika on top of the chicken, gave it a lovely color and flavor. Everyone loved the recipe. A definite repeat. Thanks Nigella!
We love this dish in our house. So yummy and really simple to make. We put the chicken in the oven on its own with just a little oil for about 20mins before addng in the other ingredients, just to make sure the chicken is good and crispy. And instead of orange zest, we add the juice of one orange divided among the two trays. It doesn't end up tasting of orange though, as the sweet orange juice mixes with the slightly spicy oil released by the chorizo and softens it to give a lovely flavour. As I said, so easy to make, just chuck everything on the trays, and stick it in the oven, just remember to baste/toss the ingredients every 15mins or so.
In the oven over here in Vancouver, Canada! I have made this a few times, I always s&p so guests don't have to. Also, half way through the cooking I pour some white wine in the pan to add some more flavour, give it a mix, then throw them back in for another half hour. Turns out so well and everyone loves it.
I made this for my parents. They both loved it. It's easy to make and amazingly tasty.
i want to make this for dinner tonight but i have skinless chicken thighs. Does it matter? or will they burn? Love any help!
Really great recipe! I'm new to cooking and this was delicious and easy!
A favourite in our house! Just delicious and so easy!
Superbly simple, going to add sun-dried tomatoes next time xx