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Home Dietary Gluten Free Recipes

One Pan Spanish Chicken and Chorizo

By:Nagi
Published:16 Jan '15Updated:7 Sep '21
79 Comments
Recipe v

Garlic and paprika are the key flavours in Spanish chorizo sausage, and are echoed in the flavourings I used in this One Pan Spanish Chicken and Chorizo dish. Potatoes, capsicum and tomatoes add bulk and veggie goodness to make a complete meal that’s whipped up and on the table in no time.

A plate of Spanish Chicken and Chorizo

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!

A pan of Spanish Chicken and Chorizo

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!

– Nagi

** 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! **

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One Pan Spanish Chicken with Chorizo, Tomato and Potatoes - dinner in on pan! Flavour explosion, everyday ingredients.

One Pan Spanish Chicken with Chorizo, Tomato and Potatoes

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Baked, One Pan
Spanish Style
4.95 from 18 votes
Servings4
Tap or hover to scale
Print
  • 85
A one-pan dinner, chock full of flavour thanks to the chorizo! The active prep / cook time is only around 20 minutes so this is a super fast meal for midweek!

Ingredients

  • 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 1/3cm / 1/8" 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
  • 1/2 to 1 punnet cherry tomatoes (8oz / 250g) (Note 4)

Rub

  • 2 tbsp lemon juice (Note 5)
  • 1 1/2 tbsp paprika
  • 1/4 - 1/2 tsp cayenne or chilli powder (adjust to taste for spiciness)
  • 1 1/2 tsp salt
  • Black pepper

Garnish (optional)

  • Fresh oregano leaves

Instructions

  • 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 1 1/2 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.

Recipe Notes:

1. I like to make this with bone in, skin on chicken thigh fillets. But it can be substituted with boneless, skinless chicken thigh fillets or drumsticks. Breast will also work but is not as juicy.
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 1/2 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.
6. 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).
Spanish Baked Chicken with Chorizo Tomato and Potatoes - Bone In
This is the nutrition information if this is made with skinless, boneless chicken thigh fillets.
Spanish Baked Chicken with Chorizo Tomato and Potatoes - Thigh

Nutrition Information:

Serving: 520gCalories: 773cal (39%)Carbohydrates: 39.4g (13%)Protein: 50.7g (101%)Fat: 45.2g (70%)Saturated Fat: 14.4g (90%)Cholesterol: 201mg (67%)Sodium: 1690mg (73%)Potassium: 904mg (26%)Fiber: 8.4g (35%)Sugar: 8g (9%)Vitamin A: 2850IU (57%)Vitamin C: 66mg (80%)Calcium: 130mg (13%)Iron: 6.3mg (35%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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79 Comments

  1. Flip says

    August 2, 2021 at 3:54 pm

    5 stars
    This has become a regular staple for us during winter (and now we use drumsticks in place of bone-in thighs as they’re easier for us to find and we think they work just as well!)

    Reply
  2. Rouan says

    April 3, 2021 at 6:26 pm

    5 stars
    Thanks Nagi, I made this tonight and my partner and I loved it.

    Looking forward to having this again amd sharing with friends.

    You make me look good, thanks again.

    Cheers, Rouan

    Reply
  3. Camille says

    December 8, 2020 at 2:33 am

    Hi Nagi. I just want to ask, will it have the same baking time in the oven if I use boneless thigh fillet with skin on? Thank you!

    Reply
  4. Edna Frost says

    November 2, 2020 at 9:57 am

    This sounds great!! cannot wait to get the ingredients. Reminds me of the lovely Peruvian recipes a bit!!
    Sorry don’t do any of the Face book etc, thingies.

    Reply
  5. David says

    October 4, 2020 at 5:36 am

    Hi Nagi, I searched for thigh fillet and this recipe came up https://www.recipetineats.com/one-pan-spanish-chicken-chorizo-tomato-potatoes/ which uses bone-in skin-on chicken. A fillet by definition is boneless, so this is in the wrong search category.

    Reply
  6. Jan says

    March 24, 2020 at 9:11 am

    Hi Nagi, I’m making this tonight. How would it go with some cauliflower and broccoli florets added. We love our greens as much as your great recipes

    Reply
  7. Gerhard Burmester says

    February 9, 2020 at 7:01 am

    Hi Nagi, this recipe is absolutely delicious. It has become a firm favourite and regular meal for my family. Thank you so much. ❤️❤️

    Reply
    • Nagi says

      February 10, 2020 at 6:59 pm

      That’s awesome to hear Gerhard!! N x

      Reply
  8. Tamsin says

    January 30, 2020 at 2:49 am

    Hi Nagi. This sounds so good! I’m trying to find an easy recipe to serve to the in-laws after a day at work and wondered if you think this would work well in a slow cooker if I used skinless thighs? Thanks!

    Reply
    • Nagi says

      January 30, 2020 at 6:38 am

      Hi Tamsin, this recipe as written wont work in a slow cooker sorry – you really need that browning for flavour!

      Reply
  9. Mike says

    December 8, 2019 at 9:00 am

    5 stars
    Yet another really great recipe Nagi – made this last night and it was pretty much perfect.

    One note for others reducing the amount to 2 portions like I did – make extra of the rub because there wasn’t really enough for decent coverage of the 2 bone-in thighs I used.

    Reply
    • Nagi says

      December 8, 2019 at 1:28 pm

      Great tip – Thanks Mike 🙂

      Reply
  10. Duncan McGinnigle says

    April 6, 2019 at 12:39 am

    I saw something similar in my local supermarket, Glasgow, Scotland, & felt inspired. This is what I’m looking for and prefer using thighs Would have made something not far from your recipe & yours is tried, tested & looks a winner. Happy days.

    Reply
  11. Christina says

    July 12, 2018 at 7:11 pm

    Hi Nagi,

    Great recipe, my husband and 25yr old son loved it….. regards Christina (Australia)

    Reply
    • Nagi says

      July 13, 2018 at 9:38 pm

      That’s terrific! So pleased you enjoyed this Christina – N x

      Reply
  12. helen josephine appignanesi says

    July 2, 2018 at 6:34 pm

    4 stars
    Hello Nagi,thanks for this recipe,was wolfed down by the men,great flavours,easy to do…I used a wok and it worked well,just covered with a big lid for the 30 mins cooking.Thankyou

    Reply
  13. Linda Stokes says

    August 24, 2017 at 5:54 am

    I just want to know, what kind of chorizo do you use? Mexican or Spanish?

    Reply
    • Nagi says

      August 24, 2017 at 7:45 am

      Hi Linda! I use Spanish, raw chorizo like uncooked sausage, not the cured one that looks like salami 🙂 N x

      Reply
  14. Mary says

    July 13, 2017 at 4:55 pm

    Just wondering if I can do this on the stove top Nagi? Any benefit to the oven? Chorizo was half price at my supermarket this week, I may have bought half a dozen – oops!

    Reply
    • Nagi says

      July 14, 2017 at 8:05 am

      Hi Mary! I think it would work a treat on the stove but you may find the surface of the chicken is a bit more rubbery that to your taste, more than it does in the oven. Simply because on the stove, there is more steam created in the pot. One way around this would be to pop the chicken under the grill/broiler for a couple of minutes at the end just to crisp up the chicken 🙂 Or make this with skinless thigh fillets so you don’t have that problem! N x

      Reply
  15. Nina says

    November 17, 2016 at 7:01 am

    5 stars
    I made this for dinner tonight and the whole family was really impressed with the amazing flavor! I love it because it’s so very easy to make as well 🙂

    Reply
    • Nagi says

      November 17, 2016 at 6:53 pm

      So glad you liked it Nina, thanks so much for letting me know! N x

      Reply
  16. MR says

    August 17, 2016 at 8:39 am

    Why did you preheat the oven?

    Reply
    • Nagi says

      August 17, 2016 at 10:53 pm

      Hi MR! That way it’s nice and hot when the chicken goes in so it browns nicely and bakes faster! 🙂

      Reply
  17. Andrea Anderson says

    May 25, 2016 at 1:52 am

    Hi Nagi, I made this for dinner tonight & it really was a winner with our family! I knew I couldn’t go wrong with chicken & chorizo! I just LOVE that your recipes are so packed with flavour, & yet uncomplicated to make. BIG fan of your ‘one pot’ meals! This one will be one of our regulars for sure – along with many of your other recipes that we’ve tried & love. Thank you Nagi!

    Reply
    • Nagi says

      May 25, 2016 at 9:48 pm

      THANK YOU ANDREA!!! I’m so glad you enjoyed this! N x

      Reply
  18. Dave Gillespie says

    February 12, 2016 at 9:07 am

    5 stars
    Hi Nagi,
    Well another one from your collection that went down a storm…..massive intense flavour just right for an English winter’s evening !! Big thumbs up from us …..now….what next to try ?
    Regards
    Dave

    Reply
    • Nagi | RecipeTin says

      February 12, 2016 at 6:27 pm

      ? Thank you Dave. 🙂 Hmm…..tried the Chicken Shawarma yet? 😉

      Reply
  19. June says

    August 14, 2015 at 4:16 am

    5 stars
    Hi Nagi.
    Made this spanish chicken this evening, WOW it was absolutely awesome. Wait till I tell my butcher. Nathan served me today. I told him what i was making. Will definitely make again.
    June

    Reply
    • Nagi | RecipeTin says

      August 14, 2015 at 6:24 am

      Hi June! I’m so glad you enjoyed this! And thanks for reminding me, it’s been a while since I made this, must change that! N x

      Reply
  20. Lisa says

    July 20, 2015 at 12:56 pm

    i can’t wait to try this recipe this week! It looks delicious! One question though roughly how long do you cook the potatoes in the microwave to partially cook them? I’m worried about over doing it.

    Reply
    • Nagi | RecipeTin says

      July 21, 2015 at 6:22 pm

      Hi Lisa! You know, I find potatoes are pretty flexible with cook times, it takes a lot to really overcook them ,so don’t stress. 🙂 If you are using baby potatoes, then what I do is place them around the edge of the turntable and microwave them for 2 minutes on high, then turn them over and do them for another 3 minutes. 🙂 Hope that helps!

      Reply
      • Lisa says

        July 22, 2015 at 2:06 am

        Thank you so much for the information. It is very helpful. I’m making this tonight. Yay!

        Reply
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