One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe

Introduction

This One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes is a hearty and flavorful dish perfect for a cozy dinner. With tender chicken, spicy chorizo, and a rich tomato base, it’s easy to prepare and packed with vibrant flavors.

Ingredients

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 8 – 12 baby potatoes, scrubbed and halved (or 3 medium potatoes, cut into quarters)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g total), cut into 1/8″ (1/3cm) slices
• 2 cloves garlic, minced
• 1 small red capsicum (bell pepper), sliced
• 1 small red onion, halved and sliced (or an ordinary onion)
• 1 can (15oz/400g) crushed tomatoes
• 1 tbsp dried oregano
• 1/2 to 1 punnet cherry tomatoes (8oz / 250g)
• 2 tbsp lemon juice
• 1 1/2 tbsp paprika
• 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
• 1 1/2 tsp salt
• Black pepper, to taste
• Fresh oregano leaves, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (180°C).
2. Step 2: Combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice in a small bowl to create a rub. Slather this mixture evenly over the chicken thighs.
3. Step 3: Boil or microwave the potatoes until they are slightly undercooked but still firm.
4. Step 4: Heat oil in a large, deep frying pan or an ovenproof casserole dish over high heat.
5. Step 5: Place the chicken in the pan, skin side down, and cook until lightly browned, about 1 to 1 1/2 minutes. Flip and brown the other side for the same amount of time. Remove the chicken and place it in a large bowl.
6. Step 6: Add the chorizo slices to the pan and fry until golden brown on both sides, about 1 minute per side. Remove and add to the bowl with the chicken.
7. Step 7: If the pan looks dry, add 1 tablespoon olive oil. This may not be necessary depending on the fat rendered from the chicken and chorizo.
8. Step 8: Sauté the minced garlic, sliced capsicum, and onion in the pan for about 2 minutes, allowing the capsicum to char slightly and absorb the browned bits from the pan.
9. Step 9: Stir in the crushed tomatoes and dried oregano, scraping the bottom of the pan to combine all flavors. Then add the partially cooked potatoes, chicken, chorizo, and cherry tomatoes. Nestle the chicken pieces so they are half submerged in the tomato mixture.
10. Step 10: Bring the mixture to a simmer, then cover with a lid or foil and transfer to the oven. Bake for 30 to 40 minutes until the chicken is cooked through and the skin is dark brown.
11. Step 11: Serve hot, garnished with fresh oregano leaves if desired.

Tips & Variations

• Use bone-in, skin-on chicken thighs for the best flavor and moisture.
• If you prefer less spicy food, reduce or omit the cayenne or chili powder.
• Swap baby potatoes for fingerling potatoes or regular potatoes cut into similar-sized pieces.
• If you don’t have chorizo, smoked sausage or another spicy sausage works well as a substitute.
• For a fresh twist, add sliced green olives or a handful of chopped fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating the chicken multiple times to maintain juiciness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful in this recipe. If using breasts, keep an eye on cooking time to avoid drying out the meat.

Do I have to cook this in the oven?

While the oven helps cook the chicken evenly and meld flavors, you can finish cooking the dish on the stovetop over low heat with the pan covered. Just make sure the chicken is cooked through before serving.

One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This vibrant One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes recipe brings together tender chicken thighs, spicy chorizo, and a rich tomato sauce, all cooked together in one pan for a hearty, flavorful meal.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Chicken and Meat

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g in total), cut into 1/3cm (1/8″) slices

Vegetables

• 8 – 12 baby potatoes, scrubbed and skin on, halved (or 3 medium potatoes, cut into quarters)
• 1 small red capsicum (bell pepper), cut into slices
• 1 small red onion, halved and sliced (or ordinary onion)
• 2 cloves garlic, minced
• 1/2 to 1 punnet cherry tomatoes (about 8oz / 250g)

Pantry Items & Seasonings

• 1 can (15oz/400g) crushed tomatoes
• 1 tbsp dried oregano
• 2 tbsp lemon juice
• 1 1/2 tbsp paprika
• 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
• 1 1/2 tsp salt
• Black pepper, to taste
• Olive oil (as needed)
• Fresh oregano leaves (for garnish)

Instructions

1. Preheat Oven: Set your oven to 350°F (180°C) to preheat while you prepare the ingredients.
2. Prepare Chicken Rub: Combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice in a small bowl to make a flavorful rub. Slather this mixture all over the chicken thighs.
3. Par-cook Potatoes: Boil or microwave the potatoes until they are slightly undercooked but beginning to soften, so they finish cooking evenly in the bake.
4. Brown Chicken: Heat olive oil in a large deep frying pan or oven-proof casserole dish over high heat. Place the chicken skin side down and cook for 1 to 1.5 minutes until light brown, then flip and brown the other side similarly. Remove the chicken to a large bowl.
5. Cook Chorizo: In the same pan, fry the chorizo slices until lightly browned on each side, about 1 minute per side. Remove and add to the bowl with the chicken.
6. Sauté Vegetables: If the pan is dry, add 1 tablespoon of olive oil (optional). Add minced garlic, sliced capsicum, and onion to the pan and sauté for about 2 minutes until the capsicum gets slightly charred, absorbing the browned flavors left from previous ingredients.
7. Add Tomatoes and Herbs: Pour in the crushed canned tomatoes and dried oregano, stirring well. Scrape the pan bottom to incorporate any browned bits for extra flavor.
8. Combine All Ingredients: Add the pre-cooked potatoes, browned chicken, chorizo, and cherry tomatoes to the pan. Nestle the chicken pieces so they are half submerged in the tomato mixture.
9. Simmer and Bake: Bring the mixture to a simmer on the stove, then cover with a lid or foil. Transfer the pan to the preheated oven and bake for 30 to 40 minutes until the chicken is cooked through and browned.
10. Serve: Remove from the oven and garnish with fresh oregano leaves. Serve hot for a delicious, filling meal.

Notes

• Using bone-in, skin-on chicken thighs helps keep the meat juicy and adds flavor.
• Baby potatoes work best for this recipe, but regular potatoes cut into quarters can be used.
• Adjust the amount of cayenne or chili powder to your desired spice level.
• Par-cooking potatoes ensures they finish cooking properly while baking.
• If the pan feels dry before sautéing vegetables, add a bit of olive oil to prevent sticking.
• Oven-proof skillet or casserole dish is essential to seamlessly transfer from stovetop to oven.

Keywords: Spanish chicken, one pan meal, chorizo, baked chicken, tomato chicken, easy dinner, chicken thighs