One-Pot Spanish Chicken with Chorizo and Potatoes
Don’t you just love one-pot meals? I know, I do. Easy clean up and so much flavor packed into one dish. Which is why I know you’re going to love – Spanish Chicken with Chorizo and Potatoes.
And how can you not love the simplicity of Spanish flavors? Fresh orange zest and juice combined with smoked paprika, oregano and spicy Spanish chorizo freaking rocks out this chicken recipe. Dark thigh meat lends even more flavor and doesn’t dry out. I absolutely adore this recipe. It’s easy to make and bursting with flavor.
We paired it with a 2012 Tres Picos Borsao Garnacha from Spain. Dark fruits such as blackberry, cherry, strawberry and plum with nuances of leather, vanilla and pepper enhanced the orange zest, dark meat chicken, and spicy chorizo. YUM!!! Serve the dish with a fresh salad. And some crusty bread (if desired) for sopping up the juices, and you’ve got a complete meal.
Heat Levels
We used a spicy Spanish chorizo in the dish giving it a nice warm spice level. For those who want even more heat, add one teaspoon of red pepper flakes. Divide between the potato mixture and the chicken. This dish is mild enough to serve to children or those with a mild palate level.
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Spanish Chicken Substitutions and Additions
Personally, I love the simplicity of the flavors in the dish already included. BUT that said, adding carrots with the potatoes is a nice addition with the orange flavors. You could also switch out the potatoes for turnips, rutabaga, or parsnips, if you’re looking to lower the carbs.
Fresh herbs such as basil and rosemary would also be nice compliments. For even more Spanish flavor, add a pinch of saffron to the spice mix.
Also, if you don’t have an oven-proof skillet, you can use a casserole dish. Searing the chicken first on the stovetop, then transferring to an oiled casserole.
Easy Peasy Right to the Table
I really adore this dish. It’s uncomplicated to make and yet the flavor impact is incredible. Plus, it’s fun to make and one certain to impress the family or guests. Everyone will think you slaved away in the kitchen, when really you popped it in the oven and enjoyed a glass of wine.
Let me know if you give this recipe for Spanish Chicken with Chorizo and Potatoes a try. And drop your questions in the comments.
One Pot Spanish Chicken with Chorizo and Potatoes
Ingredients
- 2 tbsp Olive oil
- 2 bone-in, skin-on chicken thighs
- 4 oz Dried Spanish chorizo sliced
- 5 medium-size red potatoes sliced lengthwise into 1" wedges
- ½ large red bell pepper sliced lengthwise into 1/2" slices
- ½ large onion sliced into 1/2″ slices
- 5 to 6 cloves garlic peeled
- 2 tsp dried oregano divided
- 1 tbsp smoked paprika divided
- 1 large zest and juice orange
- salt and pepper to taste
- sprinkle of cilantro if desired
Instructions
- Heat olive oil in an oven-proof skillet over medium-high heat, while preheating oven to 425 F or 220 C.
- Season chicken with half of the orange zest, oregano and smoked paprika, season with salt and pepper. Then sear skin until crispy and brown. Remove from the pan.
- While chicken is searing, mix potatoes, red bell pepper, onions, and chorizo in a bowl with rest of spices, orange zest, a drizzle of olive oil, orange juice, and season with salt and pepper.
- Spread the potato mix evenly into the oven-proof skillet. Tuck the chicken thighs on top and place two pieces of the Spanish chorizo on top the chicken thighs to allow the fat to melt down over the chicken as it bakes.
- Make sure to keep the chicken on top rather than down in the veggies or the skin will not crisp and brown.
- Roast for 35 to 40 minutes or until chicken reaches the internal temperature of 165 F.
- Remove from the oven and allow to rest for about 10 minutes before serving.