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, POTATOES & CHICKPEAS
Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
- Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
- Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
- Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.
Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium
RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Steps:
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS
Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.
Provided by jenpalombi
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
- Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.
Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9
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
More about "spanish chicken with chorizo potatoes chickpeas recipes"
ONE PAN SPANISH CHICKEN AND CHORIZO | RECIPETIN EATS
From recipetineats.com
SHEET PAN SPANISH CHICKEN & CHORIZO (WHOLE30 - EVERY LAST BITE
From everylastbite.com
SPANISH CHICKEN AND RICE WITH CHORIZO
From spanishsabores.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES RECIPE - FLAVORITE
From flavorite.net
20 BEST SPANISH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES - KEEPRECIPES
From keeprecipes.com
EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE
From spanishsabores.com
SPANISH CHORIZO AND CHICKPEA STEW - FOOD AND JOURNEYS
From foodandjourneys.net
ONE POT SPANISH CHICKPEA CHICKEN - KRISTINE'S KITCHEN
From kristineskitchenblog.com
SPANISH CHICKEN, CHORIZO AND CHICKPEA STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
RECIPE: SPANISH CHICKEN WITH CHORIZO AND GARLIC - THE SEATTLE TIMES
From seattletimes.com
SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS
From pinterest.co.uk
EASY SPANISH CHICKEN TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKEN WITH CHORIZO AND POTATOES RECIPE - BBC FOOD
From bbc.co.uk
SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS - BBC …
From bbcgoodfoodme.com
SPANISH CHICKEN WITH POTATOES - DINNER AT THE ZOO
From dinneratthezoo.com
SPANISH CHICKPEA STEW | A TIMELESS SPANISH DISH - SPAIN ON A FORK
From spainonafork.com
SPANISH CHICKPEA CHORIZO STEW - A SAUCY KITCHEN
From asaucykitchen.com
SPANISH BAKED RICE WITH CHICKPEAS, POTATOES AND CHORIZO
From 177milkstreet.com
SPANISH CHICKEN AND CHORIZO - A SAUCY KITCHEN
From asaucykitchen.com
SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS RECIPE - FOOD NEWS
From foodnewsnews.com
SPANISH CHICKEN AND CHORIZO BAKE - THE CHUNKY CHEF
From thechunkychef.com
SPANISH CHICKEN WITH CHICKPEAS & CHORIZO - FINECOOKING
From finecooking.com
SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS RECIPE - NEW …
From newideafood.com.au
SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS | RECIPE
From pinterest.ca
SPANISH CHICKEN, CHORIZO & CHICKPEA STEW (GF, DF) RECIPE
From mygfguide.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES - JO COOKS
From jocooks.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES | KEEPRECIPES: YOUR …
From keeprecipes.com
THE IRON YOU: SPANISH CHICKEN WITH CHORIZO AND POTATOES
From theironyou.com
SPANISH CHICKEN, CHORIZO & POTATO BRAISE: SPANISH RECIPES
From thewanderingmatilda.com
SAUCY SPANISH CHICKEN, CHORIZO, AND POTATO POT - HOST THE TOAST
From hostthetoast.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES | NIGELLA'S …
From nigella.com
SPANISH CHICKPEA & CHORIZO STEW | POTAJE DE GARBANZOS Y CHORIZO …
From spainonafork.com
ONE-POT SPANISH CHICKEN AND CHORIZO STEW RECIPE
From thespanishradish.com
EASY CHICKEN, CHORIZO AND CHICKPEA STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKEN WITH CHICK PEAS, TOMATOES, AND CHORIZO - THE CHEF MIMI …
From chefmimiblog.com
EASY SPANISH CHICKEN AND CHORIZO STEW (WITH CHICKPEAS)
From whereismyspoon.co
You'll also love