Thursday, April 17, 2014

A Delicious Thing I Make Sometimes: Chicken with Spanish Chorizo and Potatoes

This meal is so freaking good. The prep could not be simpler, it dirties few dishes and comes out pretty perfect every time.

I first saw this Nigella recipe on a web site somewhere. I pretty much do what the recipe calls for, but for some reason the version that is so posted and popular makes WAY more food than your typical family can eat at one sitting. It's more than my family of big eaters could eat over the course of a few dinners. It also makes things sound a little more involved than they really are. I don't like recipes that call for lots of measuring and instruction following. I use terms like "glug" when referring to olive oil amounts.

Here's how I make it:

What you'll need
  • Little potatoes, or big ones cut into chunks so they're like little potatoes
  • Chicken thighs WITH SKIN (for the love of God, make sure there is skin on there. If you're not into crispy chicken skin then just forget about this recipe. The crispy skin is the most glorious part of this whole meal.)
  • Spanish Chorizo, sliced up into bite sized pieces. Make sure it's SPANISH chorizo.
  • Red onion (cut it however you like it. I kinda slice mine - it's more in there for flavor, but they do soften and taste pretty good in the mix)
  • Dried oregano
  • Orange zest (from one orange)
  • Olive oil
  • S/P

Mix up your potatoes (how every many you want - I make sure I have a handful of little potatoes per person), onion and chorizo. Toss with a bit of olive oil and dump it all in an oven dish of sorts. Like one you'd use to make lasagna.

Place your chicken thighs (however many your family eats...4, 6, whatever) skin side up on top of the potato, chorizo and onion mixture. Maybe drizzle a bit of olive oil on the top of your chicken.

Grab a cheese grater and grate the zest of the orange all over the chicken, potatoes, chorizo and onion. Don't be stingy. And don't squeeze any of the orange on top. This is not the place for orange juice. Just the zest.

Sprinkle a bit of salt, pepper and dried oregano over everything (not too much salt - chorizo is salty) before placing it into a pre-heated oven at 425 degrees for one hour.

Halfway through cooking I like to pull it out for a second, toss the potatoes around a bit and kinda baste everything with the orangey, oregano-ey grease that's collected on the bottom.

My sister makes this without the orange zest ( which I would never do - the subtle orange flavor is really, really good) and will sometimes sub kielbasa for chorizo or try other kinds of dried herbs in lieu of oregano. It's a really easily adaptable dish. I make it all the time. There's nothing not to like here. Pretty bomb.

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