Chicken and Chorizo Potato Bake

close up shot of black serving spoon digging in to chicken chorizo bake

5 from 1 vote

This chicken and chorizo potato bake is super hearty and loaded with flavour. Better still - it's all cooked in one pan!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main Course

Cuisine: Spanish

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

12" Oven-Safe Dish & Wooden Spoon (or regular pan then transfer to similar-sized baking dish)
Sharp Knife & Chopping Board
Potato Peeler
Bowl (to store cooked chorizo/chicken)
Serving Spoon

Ingredients

1.8lb / 800g Potatoes (Maris Pipers/Russets)
1lb / 500g Chicken Thighs, diced into bite-sized pieces
5oz / 150g Chorizo, sliced into small half-moons
2x 14oz/400g cans of Crushed Tomatoes
3/4 cup / 100g Sun Dried Tomatoes, sliced
1 medium Red Pepper, sliced
1 medium White Onion, finely diced
3 cloves of Garlic, finely diced
1 tsp Smoked Paprika
1 tsp Oregano
1/4 tsp Sugar (see notes)
Salt & Pepper, as needed
Oil Spray, as needed
3.5oz / 100g Feta, crumbled (optional)

Instructions

Pre-heat oven to 350F/180C.
Peel and dice the potatoes into very small chunks approx 1/2" x 1/2" (1.3cm x 1.3cm)
Add the chorizo to a 12" oven-safe pan over low-medium heat. Fry until the fat begins to leak out and the chorizo crisps up a little on each side. Remove from the pan and leave the fat behind.
Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Raise heat to medium-high and place the chicken into the pan. Fry both sides until the chicken turns golden and begins to form a crust. Don't worry too much about it cooking right through at this point. Remove from the pan, leaving the fat behind.
Lower heat slightly to medium and add in the onion, red pepper and garlic. Fry until it all begins to soften, then add the sun dried tomatoes alongside the chicken and chorizo. Pour in the tomatoes and swill out the cans with a splash of water (couple tbsp each can). Add in 1 tsp smoked paprika, alongside 1/4 tsp salt & sugar and 1/8 tsp (or to taste). Give it all a good stir then cut the heat.
Cover the top with the potatoes in an even layer, closing as many of the gaps as possible. Generously season the top with salt & pepper, then give it a good spray all over with oil.
Place in the oven for 35mins, then take it out and scatter over the feta & oregano. Gently push down any potatoes that are starting to char too quickly. Place back in the oven for 10mins until the potatoes are crispy on top and completely soft all the way through. The sauce underneath should have reduced so it's no longer watery.
Serve up and enjoy!

Video

Notes

a) Chicken - It's important to use chicken thigh, not chicken breast. 45mins is a fair time for the chicken to be cooking and chicken breast will dry out.

b) Chorizo - Most kinds of chorizo will do the job. I use cured Spanish chorizo, but you can use raw chorizo sausage if you'd prefer.

c) Sugar - This is to balance out the acidity of the tomatoes. If you've got a good quality can of tomatoes you may not need this as they could be sweet enough. You can just taste-test to check.

d) Timings - I've made this recipe plenty of times and 45mins hits the sweet spot of cooking the potatoes right through whilst also reducing the sauce underneath. The only thing that can differ sometimes is how quickly the potatoes can begin to char. These are usually the ones that are poking out above the rest. If you notice the potatoes browning too quickly for whatever reason, just turn down the heat slightly.

e) Serving - This will offer 4 very big portions or 5 fair portions. I usually serve it with a side of Broccolini if I'm cooking this for 5.

f) Calories - Whole recipe divided by 4 WITH the feta and WITHOUT a side.

Nutrition