Wednesday, July 3, 2013

spanish chicken and chorizo

There are two ways that you can make this... with dried chorizo sausage or the fresh. I chose the dried chorizo because I wanted the extra salty, chewy sausage and not soft but the choice is up to you. Either way, the recipe remains the same either way! I love to cook, but every once and a while it's nice to throw something into the oven that only needed a little love to be good.
Chicken thighs rubbed with olive oil starts this off. Again, you can use chicken breast, chicken legs or thighs. I love dark meat thighs, so that's what I usually go with!
Potatoes and chorizo sausage all chopped up and layered on top of the chicken thighs.
Here is where you get the traditional seasonings. Dried oregano, orange zest, salt and pepper. This will give the chicken a citrus-y and bright flavor.
40 minutes in the oven and you'll have this amazing, crispy, salty and savory, citrus-y and delicious meal that becomes the ultimate one pan wonder. If you use the fresh chorizo sausage, it'll be a little more juicy. The dried sausage adds a briney-ness and saltiness that you won't get from the fresh. Either way, it is so good.
Spanish Chicken and Chorizo
1 package chicken thighs
4 russet potatoes, cut into cubes
1 4 oz package dried Spanish chorizo sausage, sliced
1 onion, sliced
2 teaspoons dried oregano
Zest of 2 oranges
4 Tablespoons olive oil
Salt and pepper

Preheat oven to 350 degrees. In a roasting pan, drizzle 2 tablespoons of oil over chicken thighs and dust with salt and pepper. Top chicken thighs with cubed potatoes, sliced chorizo, onion, oregano, orange zest, the additional olive oil as well as the salt and pepper. Place roasting pan into the oven and cook at 350 degrees for 40 minutes, or until chicken is no longer pink. Serve hot and enjoy!