chicken and chorizo bake
I love chorizo and Mediterranean style food so this is right up my street! Made this for family tonight. Please excuse my ignorance. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. I’ve never tried this because I like the way the chicken and tomatoes go a bit sticky and brown in the oven. Feel free to use skin-in, bone-in chicken thighs and/or legs in this recipe instead, if you prefer. Easy to do. Add chicken, skin-side down, in two batches. Add sausage and saute 1 minute. Two questions: During corona virus times it was extremely hard to find fresh basil but I’ve tried it tonight with dried. This is a true one pan meal with very little hands-on time necessary. I often add some green beans with a roasting chicken – especially when it has loads of other juices and oils going on from other added ingredients and they always come out delicious. Next, skin the chorizo and cut into slices. Thank you so much for the glowing review! Love chorizo and can’t wait to try it! 2: Finely chop the garlic. Bake … Oh my goodness…. Just a thought; would it be OK with pork mince seasoned with sage and made into meatballs? Pretty much the recipe we have made the most for the longest length of time. You can DEFINITEY make it in a cast iron casserole – that’s how I make mine Good luck! Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 mins, until the oils are released and it starts to crisp. I think your pictures came out fine, the chicken looks fabulous. Did you try it? Oodles of flavor? Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Thank you!! 1: Cut the chicken and chorizo in small pieces. Ways to change up this Sheet Pan Spanish Chicken & Chorizo recipe. No, the cherry tomatoes kind of melt down in the oven and make a delicious sauce! I’ll be pinning this for sure! Thank you so much!! Thank you so much! Just cook for 10 minutes longer if you use this option. This cast iron pot is perfect for this meal (affiliate link): If you like this meal, you’ll also love this Mediterranean stove top chicken casserole and this amazing pan-fried gnocchi with cherry tomato sauce (for a veggie option!). Thank you so much for letting me know, Shadi. I adore this recipe! Drain and set to one side. 106 ratings. Perfect! Slow-cooker Spanish chicken. Thanks for linking up with What’s Cookin’ Wednesday! A big win in our house! I’m so glad Mr. Scrummy got you to post this recipe…. I think it’s made of pork (?). So happy the family liked this one. One time in an hour. oh my, this looks delicious! Season the chicken thighs on each side and nestle them skin-side up between the potatoes, chorizo and onion. If I wanted to add onions, would I soften them in the pan first? I’m not even a huge chicken thigh person, but these were awesome! The only ‘rule’ is that you need A LOT. I will use the pork. I have a similar version on the site with potatoes (patatas bravas traybake) if you’re interested in trying that one too! Thanks for another winner, Helen! Thanks so much for leaving a review! I’ll just need some crusty bread to mop up all the lovely sauce . Have a great weekend . This looks great! A few things to keep in mind before you make this Spanish Chicken and Chorizo This looks so incredible. Such a wonderful share . A simple and delicious way to roast chicken... this Spanish chicken is packed with the flavors of chorizo, potatoes, onion and oranges. Spicy and flavorful chorizo sausages, red onion, creamy red potatoes, bright orange zest, and warm oregano! Notify me via e-mail if anyone answers my comment. The origins of this speciality are a little shadowy. Put the cannellini beans, tomatoes and chorizo in a large roasting tin or ovenproof dish, season and stir to mix. It feeds us for 2 days too, so that’s another bonus. 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