One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes Recipe

Introduction

This One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes is a hearty and flavorful meal perfect for any night of the week. With tender chicken thighs, spicy chorizo, and rich tomato sauce simmered together, it’s a comforting dish that’s easy to prepare and sure to impress.

Ingredients

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 8 – 12 baby potatoes, scrubbed and skin on, halved (or 3 medium potatoes, cut into quarters)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g total), cut into 1/3cm (1/8″) slices
• 2 cloves garlic, minced
• 1 small red capsicum (bell pepper), sliced
• 1 small red onion, halved and sliced (or ordinary onion)
• 1 can (15oz/400g) crushed tomatoes
• 1 tablespoon dried oregano
• 1/2 to 1 punnet cherry tomatoes (8oz / 250g)
• 2 tablespoons lemon juice
• 1 1/2 tablespoons paprika
• 1/4 to 1/2 teaspoon cayenne or chili powder (adjust to taste)
• 1 1/2 teaspoons salt
• Black pepper, to taste
• Fresh oregano leaves, for garnish
• Olive oil (optional, for frying)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a small bowl, combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice. Rub this mixture all over the chicken thighs.
3. Step 3: Boil or microwave the potatoes until they are slightly undercooked but tender enough to pierce with a fork. Set aside.
4. Step 4: Heat a large, deep frying pan or ovenproof casserole dish over high heat. Add a little olive oil if needed.
5. Step 5: Place the chicken thighs skin side down in the pan and cook until the skin is light brown, about 1 to 1 1/2 minutes. Flip and brown the other side for the same amount of time. Remove the chicken and set aside in a large bowl.
6. Step 6: Add the sliced chorizo to the pan and fry until lightly browned on each side, about 1 minute per side. Remove and add to the bowl with the chicken.
7. Step 7: If the pan looks dry, add 1 tablespoon olive oil. Otherwise, continue to the next step.
8. Step 8: Add the minced garlic, sliced capsicum, and onion to the pan. Sauté for about 2 minutes until the capsicum is slightly charred and softened, scraping up the browned bits for extra flavor.
9. Step 9: Stir in the crushed tomatoes and dried oregano, scraping the bottom of the pan to combine all flavors. Then add the partially cooked potatoes, chicken, chorizo, and cherry tomatoes, nestling the chicken pieces so they are half submerged in the sauce.
10. Step 10: Bring the mixture to a simmer on the stove. Cover the pan with a lid or foil and transfer to the preheated oven. Bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
11. Step 11: Serve hot, garnished with fresh oregano leaves if desired.

Tips & Variations

• For extra smokiness, use smoked paprika in the rub.
• If you prefer less spice, reduce or omit the cayenne or chili powder.
• Sweet potatoes can be used instead of regular potatoes for a different flavor profile.
• If you don’t have cherry tomatoes, add an extra 1/2 cup of crushed tomatoes instead.
• Bone-in chicken thighs add flavor, but boneless can be substituted for quicker cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat or in the oven until heated through. This dish does not freeze well due to the potato texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used, but they will cook faster and may be less juicy. Adjust the baking time accordingly to avoid drying out the chicken.

Is chorizo necessary for this recipe?

Chorizo adds a distinctive smoky, spicy flavor and richness, but if you prefer, you can substitute with another smoked sausage or omit it for a milder dish.

One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This flavorful One Pan Spanish Chicken with Chorizo, Tomato and Potatoes is a hearty dish combining tender chicken thighs, spicy chorizo, and a rich tomato sauce infused with paprika and fresh oregano. Easy to prepare and bake in a single pan, this recipe delivers authentic Spanish flavors with minimal cleanup.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Chicken and Protein

• 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
• 2 chorizo sausages (5 – 6 oz / 150 – 200g total), sliced into 1/3cm (1/8″) rounds

Vegetables

• 8 – 12 baby potatoes, scrubbed, skin on, halved (or 3 medium potatoes cut into quarters)
• 1 small red capsicum (bell pepper), sliced
• 1 small red onion, halved and sliced (or regular onion)
• 2 cloves garlic, minced
• 1/2 to 1 punnet cherry tomatoes (8oz / 250g)

Canned and Pantry Items

• 1 can (15oz / 400g) crushed tomatoes
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• 1 1/2 tbsp paprika
• 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
• 1 1/2 tsp salt
• Black pepper to taste
• Olive oil (for cooking)

Garnish

• Fresh oregano leaves

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C).
2. Prepare the Rub: In a small bowl, mix together paprika, cayenne or chili powder, salt, lemon juice, and black pepper to create a spice rub. Coat the chicken thighs evenly with this mixture.
3. Pre-cook Potatoes: Boil or microwave the baby potatoes until they are slightly undercooked but tender enough to finish cooking in the oven later.
4. Brown the Chicken: Heat olive oil in a large, deep frying pan or oven-proof casserole dish over high heat. Place chicken thighs skin-side down and cook for about 1 to 1 1/2 minutes until light brown. Flip and brown the other side for the same amount of time. Remove chicken to a large bowl.
5. Cook Chorizo: In the same pan, add chorizo slices and fry for about 1 minute on each side until lightly browned. Transfer to the bowl with the chicken.
6. Sauté Vegetables: If needed, add a tablespoon of olive oil to the pan. Add minced garlic, sliced capsicum, and onions. Sauté for 2 minutes, allowing the capsicum to char slightly, obtaining flavor from the browned bits left by the chicken and chorizo.
7. Add Tomatoes and Seasoning: Stir in the canned crushed tomatoes and dried oregano, scraping the pan bottom to loosen any browned bits.
8. Add Remaining Ingredients: Return the potatoes, chicken, chorizo, and cherry tomatoes to the pan. Nestle the chicken so it is half submerged in the tomato mixture.
9. Simmer and Bake: Bring the mixture to a simmer on the stovetop, then cover the pan with a lid or foil. Transfer it to the preheated oven and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
10. Serve: Remove from oven and garnish with fresh oregano leaves before serving warm.

Notes

• Use bone-in, skin-on chicken thighs for the best flavor and moistness.
• Baby potatoes are ideal; if unavailable, medium potatoes cut into quarters will work.
• Slightly undercooking the potatoes before adding to the pan ensures they don’t overcook during baking.
• Adjust cayenne or chili powder to control the spiciness level.
• Using an oven-proof skillet or casserole dish allows easy transfer between stovetop and oven.
• Fresh oregano leaves add a fragrant, herbal finish but can be substituted with fresh parsley if unavailable.

Keywords: Spanish chicken, chorizo, one pan chicken, baked chicken thighs, potato and tomato chicken, easy Spanish recipe