A one-pan meal, fast to prepare and chock full of flavour! Made in honour of the next FREE cookbook that my readers voted to be “FAST PREP, BIG FLAVOURS!”
Wowzer! When I sent out the email asking readers what type of recipes you wanted in the next free cookbook, never did I expect the avalanche of responses I got! I’m so humbled that you took the time to respond and for your lovely comments. I want to take this opportunity to thank you for reading. It is people like you that make me love blogging and sharing the food I love. You make me strive to do the best I can. Every wonderful comment I get, the questions you ask about recipes, the feedback you give me, the emails you send me….all of that makes me set the bar higher every day.
“The next FREE cookbook will be “FAST PREP, BIG FLAVOURS”, as voted by readers!! Sign up here for free so you don’t miss out!”
I’ve already started working on the new cookbook and it will be delivered to your inbox (for FREE!) in the next few weeks! So keep an eye out for it!!
And you know what? You give me inspiration for my creations! This particular dish came about in response to an email from a reader about my Italian Baked Chicken who said that she made something similar, Spanish style. I instantly knew how I would transform this into a Spanish style dish.
So here it is!
The secret ingredient in this is chorizo. Nowadays in Australia, you can get it in all the supermarkets and at delis for not much more than the cost of bacon. But I dare to say it has a lot more flavour than bacon!
The brilliant thing about chorizo is that when you cook it, it releases incredible flavour. Strong, spicy (but not too spicy!), flavoured juices that is used as the key flavouring for this dish.
I know it looks like I burned the chicken and chorizo. But it’s not! It’s dark because of the paprika in the chorizo and the rub for the chicken which is seared then popped in the oven to finish cooking.
So this recipe is dedicated to you – the readers of my blog. For those who voted for Breakfast & Brunch, and Party Food recipes for the next free cookbook, never fear! Not only will I create those cookbooks this year for you, the FAST PREP, BIG FLAVOURS cookbook will include breakfast and party food sections! With never seen before recipes, just for you. 🙂
Thank you again for your votes and your wonderful emails. I’ll need a few weeks to put the cookbook together, then it will be delivered straight to your email!
** New readers – never fear! Just sign up to RecipeTin to receive new recipes FOR FREE and you’ll get the new “FAST PREP, BIG FLAVOURS” cookbook (when I release it) AND the “15 Minute Meals” cookbook for free! **
- 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each) (Note 1)
- 8 - 12 baby potatoes, scrubbed and skin on, halved (or 3 medium potatoes, cut into 4) (Note 2)
- 2 chorizo (5 - 6 oz / 150 - 200g in total), cut into ⅓cm / ⅛" slices (Note 3)
- 2 cloves garlic, minced
- 1 small red capsicum (bell pepper), cut into slices
- 1 small red onion, halved and cut into slices (or ordinary onion)
- 1 can (15oz/400g) crushed tomatoes
- 1 tbsp dried oregano
- ½ to 1 punnet cherry tomatoes (8oz / 250g) (Note 4)
- 2 tbsp lemon juice (Note 5)
- 1½ tbsp paprika
- ¼ - ½ tsp cayenne or chilli powder (adjust to taste for spiciness)
- 1½ tsp salt
- Black pepper
- Fresh oregano leaves
- Preheat oven to 350F/180C.
- Combine the Rub ingredients in a small bowl. Slather over the chicken.
- Boil or microwave the potatoes until slightly undercooked.
- Heat the oil in a large, deep fry pan or oven proof casserole dish over high heat.
- Add the chicken, skin side down, and cook unit light brown - about 1 to 1½ minutes. Then turn and cook the other side until a slightly deeper brown - about the same time. Remove into a big bowl.
- Add the chorizo and fry until light brown on each side - about 1 minute (each side). Remove into the same bowl as the chicken.
- If the pan is looking dry (depends on fattiness of chicken and chorizo), add 1 tbsp of olive oil. I did not need this.
- Add the garlic, capsicum (bell pepper) and onion and sauté for 2 minutes until the capsicum is slightly charred. It will be extra charred from the dark brown residue from the chorizo and chicken.
- Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
- Bring to simmer, then cover with a lid (I use a lid from a large pot) or foil and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
- Serve, garnished with fresh oregano leaves if desired.
2. You can use as much or as little potato in this as you want.
3. This is made using the cured chorizo you get from delis. You can use raw chorizo (it looks like ordinary raw sausages, but much more red) but it will be harder to slice because it is like slicing raw sausages.
4. The pan I used was a tad too small so I could only squeeze in about ½ a punnet of tomatoes. I would have preferred to use a whole punnet.
5. You can substitute the lemon with wine or sherry vinegar or any other light vinegar. Otherwise, just use half ordinary vinegar (even balsamic is ok) and half water.
There’s no denying that this is not the lowest calorie meal in the world but as the rule generally goes, flavour = calories! 171 calories of the 773 calories is from the chorizo because they are like sausages – they are high in fat (which equals flavour!). You can use low fat chorizo if you can find them. Or use skinless, boneless chicken (see below for nutrition information).
This is the nutrition information if this is made with skinless, boneless chicken thigh fillets.