SPANISH CHICKEN WITH CHORIZO AND POTATOES
Provided by Nigella Lawson : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
- Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
- Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
- Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
- Making Leftovers Right
- Chicken Quesadillas:
- You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
SPANISH CHICKEN WITH CHORIZO AND POTATOES
Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.
SPANISH CHICKEN WITH CHORIZO AND POTATOES
I found this online the other day and it was credited to Nigella Lawson. I found that I disagreed with some of the assertions made by both the re-poster and Nigella herself. Now I would never accuse such a sexy woman of being wrong, but I will say that the way I did things turned out great. This recipe reflects my own variation of the original recipe. After cooking and eating this dish I have concluded that this is what I believe to be "broasted". By that I mean the meat has been both braised and roasted, not fried in a pressure cooker. The end result is chicken that is so tender, you can almost spread it like schmear on a warm bagel. The 2 hour cooking time includes the extra 40 minutes I let it sit in the oven after I turned it off. In case you are not familiar with Spanish Chorizo, it's not like the Mexican variety. It is a hard sausage, much like a salami or pepperoni. It's usually seasoned with paprika, and is made from chunks of pork, not ground meat. I have found it in the deli section of my local grocery store.
Provided by ROV Chef
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425º.
- Pour oil into a large roaster pan.
- Place chicken in the pan, skin side down and rub it in the oil. Season the chicken with salt, then flip the chicken skin side up and season the skin side.
- Add the chorizo and potatoes to the pan and arrange the meat and veg in a single layer. I tried to keep all the potatoes skin side down to aid in browning.
- Zest the oranges and sprinkle the zest onto the chicken, along with the oregano.
- Add the onion to the pan and sprinkle some salt on the potatoes and onions.
- Cut one of the oranges in half and squeeze the juice over the meat. Use a sieve to catch any seeds and pulp.
- Place the pan in the center of the oven. Cook for at least an hour. Maybe an hour and twenty, depending on your over. the chicken will be cooked to +180º in about 40 minutes, but the extra time is to get the skin crispy and the meat super tender.
- Baste the chicken with the pan juices after 30 minutes, then again every 20 minutes. The pan juices will start to turn orange and are full of flavor. Brush the juices on the potatoes as well.
- I was lazy and I turned off the oven when the skin took on a nice orange color and got crispy. I let it sit in the oven for about 45 minutes before serving and the end result. I think that this rest period helped the skin set up and kinda shrink wrap around the chicken. You don't have to give it a long rest, but I think it's worth it.
Nutrition Facts : Calories 679.2, Fat 42.6, SaturatedFat 11.6, Cholesterol 173.7, Sodium 974.1, Carbohydrate 33, Fiber 4.3, Sugar 7.6, Protein 40.5
CHICKEN, CHORIZO & POTATOES
Simple Spanish Chicken with Chorizo and New Potatoes.
Provided by jenthesheep
Time 1h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre heat the oven to 220C/Gas Mark 7.
- Put the olive oil in the bottom of a shallow roasting tin. Rub the chicken in the oil.
- Add the chorizo and potatoes.
- Sprinkle the onion, oregano and orange zest.
- Cook for 1 hour, basting halfway through.
SPANISH ROAST CHICKEN, CHORIZO AND POTATOES
Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
- Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
- Season the chicken and the potatoes with a little salt and freshly ground black pepper.
- Slice the chorizo at an angle, 1/4 inch thick.
- Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
- While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
- Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
- Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).
Nutrition Facts : Calories 1261.2, Fat 82.5, SaturatedFat 26.2, Cholesterol 309.4, Sodium 1203.7, Carbohydrate 47, Fiber 6.7, Sugar 3.2, Protein 80.6
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- Using sturdy kitchen shears, cut along both sides of the backbones of both chickens. Remove the backbones and cut each one into 3 pieces. Cut off the chicken wing tips, then cut each chicken into 8 pieces.
- Put the backbones and wing tips in a large saucepan along with the reserved necks, gizzards and hearts. Add the carrot, shallot and water, cover and bring to a simmer over moderately low heat. Cook until the water is reduced to 3 cups, about 1 hour. Strain the broth, pressing hard on the solids to extract as much liquid as possible.
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- Heat the oil in a small frying pan and brown the seasoned chicken until golden and crispy, about 3 minutes each side. Remove from the pan add the chorizo. Cook for several minutes until crispy.
- Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. Season to taste before serving.
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