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One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/one-pan-spanish-chicken-with-chorizo-tomato-and-potatoes-recipe/