One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe

Introduction

This One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes is a hearty and flavorful dish perfect for an effortless weeknight dinner. Tender chicken thighs are cooked with spicy chorizo, sweet tomatoes, and tender potatoes in a savory sauce that brings all the ingredients together beautifully.

Ingredients

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 8 – 12 baby potatoes, scrubbed with skin on, halved (or 3 medium potatoes, cut into 4)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g total), cut into 1/3cm (1/8″) slices
• 2 cloves garlic, minced
• 1 small red capsicum (bell pepper), cut into slices
• 1 small red onion, halved and sliced (or ordinary onion)
• 1 can (15oz/400g) crushed tomatoes
• 1 tbsp dried oregano
• 1/2 to 1 punnet cherry tomatoes (8oz / 250g)
• 2 tbsp lemon juice
• 1 1/2 tbsp paprika
• 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
• 1 1/2 tsp salt
• Black pepper, to taste
• Fresh oregano leaves, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (180°C).
2. Step 2: In a small bowl, combine paprika, cayenne, salt, lemon juice, and black pepper to create the rub. Generously coat the chicken thighs with this mixture.
3. Step 3: Boil or microwave the potatoes until they are slightly undercooked but tender enough to pierce with a fork. Drain and set aside.
4. Step 4: Heat oil in a large, deep frying pan or oven-proof casserole dish over high heat.
5. Step 5: Place the chicken thighs skin side down into the hot pan and cook until light brown, about 1 to 1 1/2 minutes. Flip and cook the other side until deeper brown, about the same time. Remove chicken to a large bowl.
6. Step 6: Add chorizo slices to the pan and fry until light brown on each side, about 1 minute per side. Remove and add to the bowl with the chicken.
7. Step 7: If the pan looks dry, add 1 tablespoon of olive oil. This step may not be necessary depending on the fat released from the chicken and chorizo.
8. Step 8: Add minced garlic, sliced capsicum, and onion to the pan. Sauté for about 2 minutes until the capsicum is slightly charred, scraping the pan to incorporate browned bits.
9. Step 9: Stir in the crushed tomatoes and dried oregano, scraping the bottom of the pan. Then add the potatoes, chicken, chorizo, and cherry tomatoes. Nestle the chicken so it is half submerged in the tomato mixture.
10. Step 10: Bring the mixture to a simmer. Cover with a lid or foil and bake in the oven for 30 to 40 minutes until the chicken is cooked through and dark brown.
11. Step 11: Remove from the oven and serve garnished with fresh oregano leaves, if desired.

Tips & Variations

• Use bone-in, skin-on chicken thighs for more flavor and juiciness, but chicken breasts can work if preferred.
• For a milder version, reduce or omit the cayenne or chili powder.
• Feel free to swap baby potatoes for fingerlings or Yukon Gold for a creamy texture.
• Adding a splash of white wine or chicken broth before baking can enhance the sauce depth.
• Leftover sauce can be thickened and served over rice or crusty bread for a tasty meal.

Storage

Store leftover Spanish chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to prevent drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and may be less juicy. Adjust baking time accordingly to avoid overcooking.

What if I don’t have chorizo?

If chorizo isn’t available, you can use smoked sausage or another spicy cured sausage. Alternatively, omit it and add extra paprika or smoked paprika for flavor.

One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe

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★★★★★

4.9 from 102 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This One Pan Spanish Chicken with Chorizo, Tomato and Potatoes is a hearty, flavorful dish combining tender chicken thighs, spicy chorizo, and a rich tomato sauce with roasted baby potatoes. Cooked all in one oven-proof pan, it’s a convenient recipe that delivers authentic Spanish flavors with minimal cleanup.

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Ingredients

Scale 1x2x3x

Chicken and Meat

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g total), cut into 1/3cm (1/8″) slices

Vegetables

• 8 – 12 baby potatoes, scrubbed and skin on, halved (or 3 medium potatoes cut into quarters)
• 2 cloves garlic, minced
• 1 small red capsicum (bell pepper), sliced
• 1 small red onion, halved and sliced (or ordinary onion)
• 1/2 to 1 punnet cherry tomatoes (8oz / 250g)

Pantry and Spices

• 1 can (15oz/400g) crushed tomatoes
• 1 tbsp dried oregano
• 2 tbsp lemon juice
• 1 1/2 tbsp paprika
• 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
• 1 1/2 tsp salt
• Black pepper to taste
• Olive oil as needed for frying

Garnish

• Fresh oregano leaves

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the combined dish.
2. Prepare Chicken Rub: In a small bowl, combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice to create a flavorful rub. Slather this mixture evenly over the chicken thighs.
3. Par-cook Potatoes: Boil or microwave the baby potatoes until they are slightly undercooked, so they will finish cooking in the oven without becoming mushy.
4. Brown Chicken: Heat olive oil in a large, deep frying pan or oven-proof casserole dish over high heat. Place chicken skin side down and cook until light brown (about 1 to 1.5 minutes), then flip and brown the other side for the same time. Remove chicken and set aside in a bowl.
5. Cook Chorizo: In the same pan, add the sliced chorizo and fry until light brown on each side (about 1 minute per side). Remove and add to the bowl with chicken.
6. Sauté Vegetables: If the pan looks dry, add 1 tbsp olive oil (optional). Add minced garlic, sliced red capsicum, and red onion. Sauté for 2 minutes until the capsicum is slightly charred and fragrant.
7. Add Tomatoes and Spices: Pour in the crushed canned tomatoes and sprinkle in dried oregano. Stir well, scraping the bottom of the pan to lift any browned bits for extra flavor.
8. Combine Ingredients: Add the par-cooked potatoes, browned chicken, chorizo, and cherry tomatoes into the pan. Nestle the chicken so it is half submerged in the tomato mixture.
9. Simmer and Bake: Bring the mixture to a simmer on the stovetop, then cover with a lid or foil and transfer the pan to the preheated oven. Bake for 30 to 40 minutes until the chicken is fully cooked through and golden brown.
10. Serve: Remove from the oven and garnish with fresh oregano leaves before serving warm.

Notes

• Use bone-in, skin-on chicken thigh fillets for juicier and more flavorful meat.
• Baby potatoes with skin on add texture and hold their shape well during cooking.
• Adjust cayenne or chili powder amount depending on your preferred spice level.
• Par-cooking the potatoes ensures they finish cooking perfectly in the oven without becoming too soft or mushy.
• If you don’t have an oven-proof pan, transfer the contents to a baking dish before baking.
• Fresh oregano leaves add a bright herbal finish but can be omitted if unavailable.
• This dish can be served on its own or with crusty bread to soak up the sauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Spanish

Keywords: Spanish chicken recipe, one pan chicken dinner, chorizo chicken, baked chicken with potatoes, tomato chicken stew