Description
A hearty and flavorful Chicken and Chorizo Potato Bake combining tender chicken thighs, spicy chorizo, sun-dried tomatoes, and a rich tomato sauce, topped with crispy roasted potatoes and optional crumbled feta for a Mediterranean-inspired, oven-baked dish perfect for family dinners.
Ingredients
Scale
Proteins
- 1lb / 500g Chicken Thighs, diced into bite-sized pieces
- 5oz / 150g Chorizo, sliced into small half-moons
- 3.5oz / 100g Feta, crumbled (optional)
Vegetables & Tomatoes
- 1.8lb / 800g Potatoes (Maris Pipers/Russets), peeled and diced
- 2x 14oz/400g cans of Crushed Tomatoes
- 3/4 cup / 100g Sun Dried Tomatoes, sliced
- 1 medium Red Pepper, sliced
- 1 medium White Onion, finely diced
- 3 cloves of Garlic, finely diced
Spices & Seasonings
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1/4 tsp Sugar
- Salt & Pepper, as needed
Others
- Oil Spray, as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the dish later.
- Prepare Potatoes: Peel and dice the potatoes into very small chunks approximately 1/2″ x 1/2″ (1.3cm x 1.3cm) to allow for even and thorough cooking.
- Cook Chorizo: Place the sliced chorizo into a 12″ oven-safe pan over low-medium heat. Fry until the fat starts to release and the chorizo crisps slightly on each side. Remove the chorizo, leaving the rendered fat in the pan.
- Cook Chicken: Season the diced chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Increase the heat to medium-high, add the chicken to the pan, and fry both sides until golden and crusted but not fully cooked through. Remove and set aside, keeping the fat in the pan.
- Sauté Vegetables: Lower heat to medium, add the diced onion, sliced red pepper, and garlic to the pan. Fry until softened. Then add the sun-dried tomatoes along with the reserved chicken and chorizo.
- Add Tomatoes and Spices: Pour in the crushed tomatoes, rinsing out the cans with a splash of water to get all the sauce. Stir in smoked paprika, 1/4 tsp salt, 1/4 tsp sugar, and 1/8 tsp black pepper (or to taste). Mix well and cut the heat.
- Layer Potatoes: Spread the diced potatoes evenly over the top of the mixture in the pan, trying to cover all spaces. Season generously with salt and pepper, then spray the potatoes with oil to encourage crisping.
- Bake the Dish: Place the pan in the preheated oven for 35 minutes.
- Add Feta and Oregano: Remove the bake from the oven, scatter crumbled feta and oregano evenly on top. Gently press down any potatoes that are charring too quickly to avoid burning.
- Finish Baking: Return the pan to the oven and bake for an additional 10 minutes until the potatoes are crispy on top and fully tender inside. The sauce underneath should have reduced and thickened.
- Serve: Serve the bake hot, optionally with a side of broccolini or your favorite green vegetable. Enjoy!
Notes
- Chicken Choice: Use chicken thighs, not breast, because thighs remain juicy and tender over the 45 minutes of cooking and won’t dry out.
- Chorizo Type: Use cured Spanish chorizo for flavor. Raw chorizo sausage can be used but may change cooking time and texture slightly.
- Balancing Acidity: The small amount of sugar balances the acidity of canned tomatoes; it may be omitted if your tomatoes are naturally sweet. Taste and adjust accordingly.
- Cooking Timing: The total 45 minutes bake time is optimal for cooking potatoes through and reducing the sauce; adjusting oven temperature can prevent potatoes from charring prematurely.
- Serving Sizes: The recipe yields 4 generous servings or 5 moderate portions. It pairs well with steamed green vegetables like broccolini.
- Calories: Nutritional information is based on four servings including feta but without any side dishes.
Nutrition
- Serving Size: 1/4 recipe (approx. 375g)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
