Tuesday, June 3, 2014

Baked Spanish-Style Chicken and Vegetables

Dinner in One Dish

This recipe for Baked Spanish-Style Chicken and Vegetables proves that you can eat a low-fat, healthy meal and still appreciate great flavors. No additional fat is added to the beyond what is in chorizo. The Cooking School at Jungle Jim's International Market is committed to helping you become an everyday gourmet! Introduce your family to the flavors of Spain. Sweet smoked paprika is a definitive spice found in Spanish cooking, so you'll want to purchase a jar. There really is no substitute for it's smoky flavor. The Cooking School sells our own spices and we carry smoked paprika in a small, 2.5 ounce jar.



Preheat the oven to 375 degrees. Have a 9x13 inch baking dish ready. Put the onions, potatoes, garlic and tomatoes in the baking dish. Season generously with salt and pepper, toss, and roast for 20 minutes.


While the vegetables are roasting, skin the chorizo and slice into thin rounds. Spanish-style chorizo is cured and ready to eat as opposed to a fresh, Mexican-style chorizo which must be cooked. Prepare the chicken thighs, slice the pepper and mix the spices. Remove the vegetables from the oven and stir in the sliced chorizo. Increase the oven temperature to 425 degrees.


Layer the prepared boneless, skinless chicken thighs on top and season with the spice mixture.


The sweet smoked paprika and oregano smells delightful. It's okay if some of the mixture gets on the vegetables! 



Return the baking pan to the now 425 degree oven and roast for another 20 minutes.



Remove from the oven and baste the chicken with the pan juices and then add the sliced yellow pepper strips. Return the pan to the oven and bake another 20-25 minutes or until the chicken is browned and done. This is a complete, one-dish meal, so serve and enjoy!


Spanish-Style Chicken Bake

1 white onion, cut into 8 wedges
1 red onion, cut into 8 wedges
1 pound small new potatoes, quartered
8 whole peeled garlic cloves
6 Roma tomatoes, quartered
Salt and pepper
2½ ounces Spanish cooking chorizo, skinned and thinly sliced
1 teaspoon smoked paprika, divided use
1 teaspoon dried oregano, divided use
8 boneless, skinless chicken thighs, trimmed and each slashed 2-3 times
1 yellow bell pepper, cut into strips


Preheat oven to 400°.

Place onions, potatoes, garlic and tomatoes in a 9x13-inch baking dish. Season generously with salt and pepper. Toss everything together and roast for 20 minutes.

Remove pan from oven and stir in chorizo, ½ teaspoon smoked paprika and ½ teaspoon dried oregano. Place chicken on top of vegetable/chorizo mixture and season with salt and pepper. In a small bowl, stir together remaining ½ teaspoon smoked paprika and ½ teaspoon dried oregano and sprinkle over chicken.

Return pan to oven, increase heat to 425°, and roast an additional 20 minutes.

Remove pan from oven, baste chicken with pan juices and tuck yellow pepper strips in around the chicken. Return pan to the oven and roast another 20-25 minutes, until chicken is browned and cooked through.

Serves 4

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