Chorizo Chicken With Sauteed Chorizo Potatoes And Spinach Recipes

SPANISH CHICKEN WITH CHORIZO AND POTATOES

Steps:

• Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
• Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
• Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
• Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
• Making Leftovers Right
• Chicken Quesadillas:
• You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

CHORIZO CHICKEN WITH SAUTEED CHORIZO, POTATOES AND SPINACH

Steps:

• Cut the potatoes into chunks and boil.
• Finely chop the shallot and 175g of chorizo.
• Chop the semi-cured chorizo into chunks and half the cherry tomatoes.
• Preheat the oven to 200C/400F/Gas 6.
• Make a deep cut in the side of each chicken breast to create a pocket.
• Fry shallot over a medium heat for 1-2 minutes until just softened, then set aside.
• In a bowl, mix together the shallot, chorizo, parsley and lemon zest and black pepper.
• Fill each chicken breast with the mixture and season the outside.
• Heat olive oil in an ovenproof frying pan over a high heat and fry each breast for 1-2 minutes each side or until golden-brown.
• Transfer to the oven and cook for 15-18 minutes, or until cooked through (the juices should run clear when pierced).
• Remove the chicken and set aside on a warm plate.
• Whilst the chicken is cooking, fry the chorizo chunks over medium heat for 2-3 minutes until the oil comes out of the chorizo.
• Add the potatoes and fry for 3-4 minutes.
• Add the tomatoes and fry for 2-3 minutes.
• Melt the butter over a medium heat and fry the spinach until just wilted and season.
• To serve, place a bed of spinach on the plate, carve the chicken diagonally into three pieces and place on top of the spinach. Spoon the chorizo and potatoes onto the plate and drizzle with the juice form the chorizo pan.