Ingredients
- 2 tablespoons olive oil
- 12 chicken thighs with skin and bone still on
- 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
- 1 kilogram new potatoes (halved)
- 2 red onions (peeled and roughly chopped)
- 2 teaspoons dried oregano
- 1 cup water
Method
I cook my Spanish chicken on the stove.
- Added the olive oil in a fair good size pan.
- Fried the chicken thighs until golden brown. Put aside.
- With the same pan I added the garlic and onion.
- I then added the chorizo and stir. The smell and look of the orangey juice coming from the chorizo is divine.
- Now added the potatoes and the red bell peppers.
- Stir and incorporate the lovely juice onto the vegetables.
- Add the chicken thighs
- Add the cup of water.
- Season with the oregano, salt and black pepper.
- Cover the pan, turn down the heat and let it simmer until the water has gone down.
- Check and stir to ensure that it does not burn.
Yummy with boiled rice or even oven chips!
And with a glass of Merlot!
This can be done using the oven method, ala Nigella “Domestic Goddess” Lawson as follows below:
- Preheat the oven to 220°C/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
- Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over.
- Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.