Chicken & Chorizo Potato One Pot Spanish Recipe

Spanish chicken, chorizo and potato one pot recipe
Prep in Prep in:
15 mins
Cook in Cook in:
40 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.85
Per Serving %RI
KCALS 500
Protein 45g
Carbs 27g
Sugar 6g
Fat 22g
Sat Fat 6g
Fibre 7g
Salt 1.3g

Method

  1. Preheat the oven to 220°C, 200°C  Fan, Gas Mark 7.
  2. Cook the potatoes in salted boiling water for 15 minutes until tender. Drain and set aside until required.
  3. With a sharp knife cut the chicken thighs in half, place onto a large roasting tray with the potatoes, drizzle over the olive oil, season with salt, milled pepper and the smoked paprika. Cook for 10 minutes.
  4. Remove the roasting tray from the oven and add the chorizo, garlic, onions, courgette and fresh thyme. Pop back into the oven for a further 10 minutes.
  5. Remove the tray again, add the kale and return to cook for a further 5 minutes.
  6. Just before serving sprinkle over the pumpkin seeds and squeeze over the lemon juice.

Check out the speedy video for this recipe below. You can also check out wider potato recipe videos on our video hub.

Ingredients

500g salad or baby potatoes (such as Charlotte or Maris Piper), halved

8 boneless, skinless chicken thighs

1 tablespoon olive oil

½ teaspoon smoked paprika

100g chorizo sausage, thinly sliced

6 garlic cloves, skin on

2 small red onions, cut into quarters

1 large courgette, cut into chunks

2 teaspoons fresh thyme leaves

200g kale, roughly chopped

25g pumpkin seeds

Juice of 1 lemon

500g salad or baby potatoes (such as Charlotte or Maris Piper), halved 8 boneless, skinless chicken thighs 1 tablespoon olive oil ½ teaspoon smoked paprika 100g chorizo sausage, thinly sliced 6 garlic cloves, skin on 2 small red onions, cut into quarters 1 large courgette, cut into chunks 2 teaspoons fresh thyme leaves 200g kale, roughly chopped 25g pumpkin seeds Juice of 1 lemon

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