Tuesday, November 19, 2013

For Dinner Tonight

Roasted Chicken and Chorizo with Fingerling Potatoes

"What's for dinner?" If you hear that plaintive question asked repeatedly at your house, The Cooking School at Jungle Jim's International Market has a ready answer! One quick stop in 3 departments will have you leaving with a bag of fresh ingredients ready to make dinner for 4 in just about an hour. Roasted Chicken and Chorizo with Fingerling Potatoes is a hot and hearty, just-a-little-spicy entree that is easy to make and clean up. This is a versatile dish that lends itself to some experimentation. Check out the bins of fresh root vegetables - parsnips, turnips and golden beets - to add even more color and variety. In case you aren't acquainted with cooking chorizo - it's a spicy, pre-cooked Mexican sausage that you will find in the Hispanic refrigerated section. Try it! You'll like it!

We used a pack of 8 Gerber Farms bone-in, skin-on chicken thighs to test the recipe. Drumsticks will work well also or a mix of both. Tip -  if you pat the thighs dry with a paper towel, they will brown very nicely.

There were a variety of fingerling potatoes available in the produce section today, so we opted for a colorful mix of purple, red and yellow. If you can't find fingerling potatoes, substitute Yukon Golds or even russet potatoes. Be sure to cut them into similar sized chunks so that they bake evenly. Red onions, garlic and fresh rosemary add a wonderful flavor and fragrance to the dish.
You will find everything but the chicken and chorizo in the produce department. 

Depending on the brand of chorizo you purchase, you may need to removed the "skin" - just peel it off and then slice into coin-sized pieces. Once you have all the ingredients cleaned and chopped, place them in an even layer in a large rimmed baking sheet covered in foil. Drizzle some olive oil and sprinkle with salt and pepper. In 50-60 minutes - dinner is served!

Roasted Chicken and Chorizo with Fingerling Potatoes

3 ounces chorizo, cut into 1/4-inch slices
2 medium red onions, cut into wedges
4 garlic cloves, peeled and left whole
8 chicken thighs, bone-in and skin on
12-16 fingerling potatoes or 3 medium potatoes, unpeeled and cut into wedges
2 fresh rosemary sprigs
2-3 tablespoons olive oil
salt and pepper

Heat the oven to 425 degrees. Cut the chorizo into 1/4-inch slices. Put the onion and garlic in the foil-covered baking sheet. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil. Bake for 50-60 minutes.

Halfway through the baking process, turn the chicken pieces and baste with the cooking juices.

Serves 4

*Note: If you have left over chorizo, you can add it to a frittata, omelet or quesadilla.

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