Chicken with Chorizo Peppers and Potatoes

Gotta love a tray-bake - so easy to do, sweet red peppers, onions and new potatoes cooked with lovely spicy chorizo and topped with crispy skinned chicken, this is delicious.

Chicken with Chorizo Peppers and Potatoes


This traybake can even be prepared in advance ready to pop in the oven later, just don't add the chicken till you are ready to cook. Nothing else but nice crusty bread for dipping and moping is needed.

Although I use those disposable foil trays it does have to be said I do re-use them. Just pop into the dishwasher or give a good soak and they're good to go. Okay, they dont look as good because they go a bit dull, but who cares, only a mad food blogger like me that takes pictures. Hence the shiny new trays in my tray-bake posts.

Top Tip!
Whilst you could use ordinary 'chorizo flavoured' sausages for this, I recommend proper 'uncooked' chorizo found in the deli section of any good supermarket. The chorizo that's already cooked (the one that comes in a ring) would end up far too cooked and the probable result would be a trip to the dentist 😐

Peppers Onions and Chorizo


Tip the potatoes on top and drizzle with a little olive oil and place the coated chicken thighs on top of the lot and into the oven for about 45 to 50 minutes.

Ready for the oven Chicken with Chorizo Peppers and Potatoes

Be sure to check the chicken is properly cooked through and if not, return it to the oven till it is. Sprinkle with chopped parsley and serve.

Chicken with Chorizo Peppers and Potatoes



Yield: 2-4

Chicken with Chorizo and Potatoes

Gotta love a tray-bake; so easy to do, sweet red peppers, onions and new potatoes cooked with lovely spicy chorizo and topped with crispy skinned chicken, this is delicious.
prep time: 5 minscook time: 50 minstotal time: 55 mins

ingredients:

7 or 8 boneless chicken thighs - skin on - you can remove it if you must once cooked
1 red bell pepper - sliced into strips
2 red onions - cut into wedges
4 fat cloves of garlic - squash with back of a knife to flatten leave unpeeled and whole
2 Chorizo sausages - the kind that must be cooked - skin removed
2 good handfuls of parboiled (almost cooked) small potatoes  - I used Charlotte potatoes and halved them
freshly chopped flat leaved parsley leaves - for nothing but decoration and a bit of greenery

Mix the following together in a small bowl:
2 tablespoons of olive oil, pinch of salt, good pinch black pepper, a pinch of dried oregano and a big pinch or two of smoked paprika.

Crush a small pinch of fennel seeds in a mortar and pestle then add to the bowl and mix the lot together.     

instructions

Preheat your oven to 200C/400F or Gas 6

Rub the olive oil mixture over your chicken thighs to coat and put to one side.

Parboil your potatoes in salted water till almost cooked through.  Drain and run under the cold tap to stop them cooking then drain well so they're dry then put to one side.

Into your foil baking tray - peppers, onions chorizo squeezed from it's skin into blobs  and the squashed garlic.  Season with a little salt and pepper.

Now tip the potatoes on top and drizzle with a little olive oil.

Place the coated chicken thighs on top of the lot and into the oven for about 45 to 50 minutes.

Be sure to check the chicken is properly cooked through and if not, return it to the oven till it is. Sprinkle with chopped parsley and serve.
Created using The Recipes Generator


1 comment

  1. Love the chicken and chorizo combination, this looks great!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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