Spanish Chicken with Chorizo and PotatoesPosted: November 21, 2011 | |
Oooo nom nom nom! Finally got to have Spanish chicken with chorizo and potatoes for date night!
This is one of those recipes that is very easy to make, but can also leaves a very lasting impression. It’s definitely a recipe that any guy will love because it’s “man food”…meat and potatoes! I just love how all the flavors go so well together, and it’s such a hearty meal.
Of course, I made more than enough for two! Actually, what I made can feed a family of four…but who doesn’t love leftovers, right? :)
Here’s how I made one of the best chicken dinners I’ve ever had…
Before you start anything, preheat the oven to 425°. I forgot halfway in, but it all worked out since I am a very slow preparer :)
KITCHEN TIP: To ensure that you get that yummy crispy skin, make sure you pat it dry really well.
With some olive oil, coat the bottom of a baking dish (I used my trusty Williams-Sonoma rectangular cake pan…this thing is amazing! I’ve been using it for everything that needs baking and it’s held up quite nicely :).
Now that the chicken is done, work on chopping up the potatoes and the dreaded onion…
KITCHEN TIP: Much like the chicken, I also prefer to pat the potatoes dry before I chop them up.
Now onto the onion…I chopped it up all by myself, which resulted in tears :(
Now that the onions chopped up, don’t forget about the chorizo!
This was my first time using chorizo. Looking at the recipe, I assumed these things were sausages not mush.. hehe.
KITCHEN TIP: Squeeze out a lot of chorizo! That was my mistake, I really wish I had more chorizo in there because it was delicious!!
Now that everything’s in the pan, grate some orange zest.
Bake in the oven for about 1 hour.
KITCHEN TIP: Do not squeeze the orange juice prior to baking. You want the chicken to roast not braise in the oven.
More pics of deliciousness…
With the orange that you zested, cut in half and squeeze a little bit of the orange juice onto the baked chicken. I chose to garnish the dishes with a few orange slices to showcase flavors of the orange zest in the dish. I just think it looks really pretty AND I’m trying to work on my plating techniques! I think when I put in a little bit of an effort into plating, it fools my boyfriend into thinking that I spent that much time and all that work in the kitchen :)
Please note that I didn’t measure the ingredients. I used a lot more olive oil than the original recipe called for, and definitely seasoned it according to our preferences. Feel free to add/reduce the amount of potatoes you want (same goes for the onion!). With this particular recipe, I feel like it’s unnecessary to measure any of the ingredients. Plus, it can easily be changed to suit however many people you plan to serve. Check out the recipe below and please let me know what you think! :)
Until the next date night (it’ll be a Thanksgiving special)…
Spanish Chicken with Chorizo and Potatoes (from Nigella Lawson)
- 2 tablespoons regular olive oil
- 12 chicken thighs, bone in and with skin
- 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2 chunks if regular-sized
- 1 1/4 pounds baby white-skinned potatoes, halved
- 2 red onions, peeled and roughly chopped
- 2 teaspoons dried oregano
- 1 orange
- Preheat oven to 425°.
- 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.
- You’ve been served… (shecooksandheeats.wordpress.com)