Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spanish Chicken With Chorizo and Potatoes Recipe
    Lost? Site Map

    Spanish Chicken With Chorizo and Potatoes

    Spanish Chicken With Chorizo and Potatoes. Photo by gailanng

    1/1 Photo of Spanish Chicken With Chorizo and Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    ROV Chef's Note:

    I found this online the other day and it was credited to Nigella Lawson. I found that I disagreed with some of the assertions made by both the re-poster and Nigella herself. Now I would never accuse such a sexy woman of being wrong, but I will say that the way I did things turned out great. This recipe reflects my own variation of the original recipe. After cooking and eating this dish I have concluded that this is what I believe to be "broasted". By that I mean the meat has been both braised and roasted, not fried in a pressure cooker. The end result is chicken that is so tender, you can almost spread it like schmear on a warm bagel. The 2 hour cooking time includes the extra 40 minutes I let it sit in the oven after I turned it off. In case you are not familiar with Spanish Chorizo, it's not like the Mexican variety. It is a hard sausage, much like a salami or pepperoni. It's usually seasoned with paprika, and is made from chunks of pork, not ground meat. I have found it in the deli section of my local grocery store.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 425º.
    2. 2
      Pour oil into a large roaster pan.
    3. 3
      Place chicken in the pan, skin side down and rub it in the oil. Season the chicken with salt, then flip the chicken skin side up and season the skin side.
    4. 4
      Add the chorizo and potatoes to the pan and arrange the meat and veg in a single layer. I tried to keep all the potatoes skin side down to aid in browning.
    5. 5
      Zest the oranges and sprinkle the zest onto the chicken, along with the oregano.
    6. 6
      Add the onion to the pan and sprinkle some salt on the potatoes and onions.
    7. 7
      Cut one of the oranges in half and squeeze the juice over the meat. Use a sieve to catch any seeds and pulp.
    8. 8
      Place the pan in the center of the oven. Cook for at least an hour. Maybe an hour and twenty, depending on your over. the chicken will be cooked to +180º in about 40 minutes, but the extra time is to get the skin crispy and the meat super tender.
    9. 9
      Baste the chicken with the pan juices after 30 minutes, then again every 20 minutes. The pan juices will start to turn orange and are full of flavor. Brush the juices on the potatoes as well.
    10. 10
      I was lazy and I turned off the oven when the skin took on a nice orange color and got crispy. I let it sit in the oven for about 45 minutes before serving and the end result. I think that this rest period helped the skin set up and kinda shrink wrap around the chicken. You don't have to give it a long rest, but I think it's worth it.

    Ratings & Reviews:

    • on September 06, 2013


      I also made Nigella's chicken but with some changes to the original recipe. I roasted the potatoes, Mexican chorizo, oregano and orange peel, salt and pepper but used white onion slices and added five, chunky, halved garlic cloves to the mix. I cooked this for 30 mins before turning down the oven to 375 degrees. Meanwhile I cut skinless, boneless chicken breast halves into three pieces each and seasoned them with salt, pepper, garlic powder, oregano, lemon and lime juices. I then added them to the potato mix after it had had its half an hour and cooked for a further 30 mins, until the chicken reached 165 degrees. Even my IMPOSSIBLE to please kids gave it two thumbs up!!! This is a HUGE achievement in my house, believe me! The chicken was moist and well seasoned. YAY!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2012


      I heard you say something about a sexy woman. My ears were ringing. ;-) Tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spanish Chicken With Chorizo and Potatoes

    Serving Size: 1 (334 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 679.1
    Calories from Fat 383
    Total Fat 42.5 g
    Saturated Fat 11.6 g
    Cholesterol 173.6 mg
    Sodium 974.0 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 4.2 g
    Sugars 7.5 g
    Protein 40.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes