Best 7 Spanish Chicken With Chorizo And Potatoes Recipes

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"Spanish Chicken with Chorizo and Potatoes" is an enticing dish that combines the vibrant flavors of Spain in a hearty and satisfying meal. This dish features tender chicken, smoky chorizo sausage, and golden potatoes, all simmered together in a rich tomato and paprika sauce. Whether you are seeking a comforting family dinner or an impressive dish for a special occasion, "Spanish Chicken with Chorizo and Potatoes" offers a delightful culinary experience that is sure to tantalize your taste buds.

Here are our top 7 tried and tested recipes!

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken With Chorizo and Potatoes image

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

2 tablespoons olive oil
12 chicken thighs with skin on and bone in
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

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.

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken With Chorizo and Potatoes image

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

3 tablespoons olive oil
12 chicken thighs (bone in or skin on)
1/2 lb spanish chorizo
2 lbs red potatoes (halved or quartered, depending on size)
2 red onions (rough chopped)
2 medium oranges
2 teaspoons oregano (dried)
2 teaspoons kosher salt (actual amount is to taste)

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

SPANISH ROAST CHICKEN, CHORIZO AND POTATOES



Spanish Roast Chicken, Chorizo and Potatoes image

Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 1-inch dice
4 lemons, divided (you will only be using the zest for 2 of the lemons)
4 1/2 lbs whole chickens
flat leaf parsley, divided
sea salt
fresh ground black pepper
11 ounces chorizo sausage (look for the Spanish version)
olive oil
2 garlic cloves

Steps:

  • Preheat oven to 425 degrees F.
  • Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
  • Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
  • Season the chicken and the potatoes with a little salt and freshly ground black pepper.
  • Slice the chorizo at an angle, 1/4 inch thick.
  • Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
  • While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
  • Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
  • Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).

CHICKEN AND CHORIZO ROMESCO WITH SPANISH POTATOES AND KALE



Chicken and Chorizo Romesco with Spanish Potatoes and Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

1/2 cup extra-virgin olive oil, divided
5 cloves garlic, thinly sliced
2 pounds baby Yukon gold potatoes, halved
Salt and freshly ground black pepper
1 bunch kale, stemmed and coarsely chopped
1 cup chicken stock
1 cup shredded manchego
1 to 3 slices stale bread, toasted, cut 1/2-inch dice
1 cup pequillo peppers or roasted red peppers
1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
2 tablespoons sherry vinegar
1/2 cup marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable
4 pieces boneless skinless chicken breast or thigh meat
2 teaspoons orange zest or lemon zest
1 teaspoon smoked or sweet paprika
A handful flat-leaf parsley, finely chopped
3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias

Steps:

  • Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.
  • Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper.
  • While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved "garlic-oil" and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat.
  • Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.
  • Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.
  • Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. OLE!

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken with Chorizo and Potatoes image

Provided by Nigella Lawson : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch 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

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.

CHICKEN, CHORIZO & POTATOES



Chicken, Chorizo & Potatoes image

Simple Spanish Chicken with Chorizo and New Potatoes.

Provided by jenthesheep

Time 1h15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pre heat the oven to 220C/Gas Mark 7.
  • Put the olive oil in the bottom of a shallow roasting tin. Rub the chicken in the oil.
  • Add the chorizo and potatoes.
  • Sprinkle the onion, oregano and orange zest.
  • Cook for 1 hour, basting halfway through.

SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS



Spanish chicken with chorizo, potatoes & chickpeas image

Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

2 lemons , 1 zested and halved, the other cut into wedges
1⅓ - 1.5kg whole chicken
1 tbsp sweet paprika , plus a couple of pinches
3 tbsp olive oil
850g potatoes , cut into chunks
220g chorizo ring, cut into chunks
1 whole garlic bulb , cloves peeled
glass of white wine , about 200ml
200ml hot chicken stock
2 pinches of saffron
2 x 400g cans chickpeas , drained and rinsed
small pack parsley , roughly chopped
300g Greek yogurt
crusty bread , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
  • Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
  • Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
  • Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.

Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic vegetables, free-range chicken, and artisanal chorizo.
  • Don't overcrowd the pan: When searing the chicken and chorizo, make sure to give them enough space in the pan so that they can brown properly. Overcrowding the pan will steam the food and prevent it from getting a good sear.
  • Cook the chicken and chorizo until they are cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit and the chorizo is cooked to an internal temperature of 155 degrees Fahrenheit.
  • Add the vegetables towards the end of cooking: This will prevent them from becoming overcooked and mushy.
  • Season the dish to taste: Once the dish is cooked, taste it and adjust the seasoning as needed. Add salt, pepper, paprika, or other spices to your liking.
  • Serve the dish immediately: Spanish chicken with chorizo and potatoes is best served hot out of the pan. Garnish with fresh parsley or cilantro for a pop of color and flavor.

Conclusion:

Spanish chicken with chorizo and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful chicken, spicy chorizo, and tender potatoes is sure to please everyone at the table. This dish is also a great way to use up leftover chicken or chorizo. So next time you're looking for a quick and easy meal, give this recipe a try.

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