One Pot Chicken And Chorizo Recipes

ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES

Steps:

• 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.

ONE-POT CHICKEN AND CHORIZO

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
• Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
• Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
• Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
• Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
• Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.