Description
This Chicken and Chorizo Potato Bake is a hearty and flavorful dish combining tender chicken thighs, spicy chorizo, and tender potatoes baked in a rich tomato sauce enhanced with smoked paprika, sun-dried tomatoes, and crumbled feta. A perfect one-pan meal that’s easy to prepare and packed with robust Mediterranean-inspired flavors.
Ingredients
Scale
Vegetables & Produce
- 1.8lb / 800g Potatoes (Maris Pipers/Russets), peeled and diced into small chunks
- 1 medium Red Pepper, sliced
- 1 medium White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 3/4 cup / 100g Sun Dried Tomatoes, sliced
Meat
- 1lb / 500g Chicken Thighs, diced into bite-sized pieces
- 5oz / 150g Chorizo, sliced into small half-moons
Pantry
- 2x 14oz/400g cans of Crushed Tomatoes
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1/4 tsp Sugar
- Salt & Pepper, as needed
- Oil Spray, as needed
Dairy (Optional)
- 3.5oz / 100g Feta, crumbled
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″ (1.3 cm x 1.3 cm) for even cooking and quicker baking.
- Cook Chorizo: Place the chorizo in a 12″ oven-safe pan over low-medium heat. Fry until the fat renders out and the chorizo crisps slightly on both sides. Remove the chorizo, leaving the flavorful fat in the pan.
- Cook Chicken: Season the chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Increase heat to medium-high, add chicken to the pan, and fry until golden brown with a slight crust, cooking both sides. Remove and leave the fat in the pan.
- Sauté Vegetables: Lower heat to medium, add onion, red pepper, and garlic to the pan. Fry until soft and fragrant. Incorporate the sun-dried tomatoes, cooked chicken, and chorizo back into the pan.
- Add Tomatoes & Spices: Pour in the crushed tomatoes, swilling the cans with a splash of water to retrieve remaining sauce. Stir in smoked paprika, 1/4 tsp salt, 1/4 tsp sugar, and black pepper to taste. Mix everything thoroughly and reduce heat to low, turning off once combined.
- Assemble Potato Layer: Evenly spread the diced potatoes over the top of the mixture, ensuring minimal gaps. Generously season the potato layer with salt and pepper, then spray with oil to help crisp the top during baking.
- Bake Initially: Place the pan in the preheated oven and bake for 35 minutes to start cooking the potatoes and reduce the sauce underneath.
- Add Feta & Oregano: Remove from the oven, scatter crumbled feta and sprinkle oregano evenly over the potatoes. Gently press down any potatoes that appear ready to char too quickly.
- Final Bake: Return the pan to the oven for an additional 10 minutes until the potatoes are fully cooked through, tender inside, and crispy on top. The sauce should have thickened and is no longer watery.
- Serve: Serve hot directly from the pan. Optionally enjoy with a side of steamed broccolini or a fresh green salad for a complete meal.
Notes
- Chicken – Use chicken thighs instead of breast for juicier, more tender results. The longer baking time (around 45 minutes) cooks thighs perfectly while preventing dryness.
- Chorizo – Both cured Spanish chorizo and raw chorizo sausage work well. Adjust cooking times if using raw chorizo to ensure it is fully cooked.
- Sugar – Added to balance the acidity in canned tomatoes. If your canned tomatoes are naturally sweet or high-quality, you may omit or reduce the sugar.
- Timings – The 45-minute total bake time (35 + 10 mins) ensures potatoes cook through and the sauce reduces properly. Monitor for excessive browning on protruding potato pieces and adjust oven temperature if needed.
- Serving – The recipe yields 4 generous portions or 5 moderate servings. Pair with broccolini or another green vegetable for a balanced meal.
- Calories – Nutritional info is calculated per serving assuming 4 servings and using feta cheese.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg
