{"id":816,"date":"2023-01-27T17:43:07","date_gmt":"2023-01-27T18:43:07","guid":{"rendered":"http:\/\/brainanti.com\/?p=816"},"modified":"2023-01-30T11:18:56","modified_gmt":"2023-01-30T11:18:56","slug":"chicken-and-chorizo-potato-bake","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2023\/01\/27\/chicken-and-chorizo-potato-bake\/","title":{"rendered":"Chicken and Chorizo Potato Bake"},"content":{"rendered":"

This chicken and chorizo potato bake is super hearty and loaded with flavour. Better still \u2013 it\u2019s all cooked in one pan!<\/strong><\/span><\/span><\/p>\n

If this recipe doesn\u2019t embody everything that comfort food should be, I really don\u2019t know what does. Follow me\u2026<\/p>\n

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Potato Bake<\/strong><\/span><\/h2>\n

Okay, quick back story. When I first started testing this recipe I was actually going for a \u2018chicken and chorizo pie\u2019 kinda deal. As some of you already know, just like my Chicken and Bacon Pie<\/a>, I like a potato topping as opposed to the classic pastry! Mashed potato wasn\u2019t overly suited for this recipe, so instead, I ended up cubing the potatoes to scatter on top. The results were to die for.<\/p>\n

Of course, by that point we had strayed way beyond pie territory, so \u2018bake\u2019 it is \ud83d\ude02<\/p>\n

Do you need to parboil the potato?<\/em><\/h3>\n

Nope! The raw potato goes straight on top and cooks at the same time as the chicken and chorizo filling. It gets boiled from the bottom and roasted from the top \u2013 it\u2019s got no choice but to cook!<\/p>\n

Process shots: peel potato (photo 1), dice into very small chunks (photos 2, 3 & 4).<\/em><\/span><\/p>\n

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Chicken and Chorizo Bake<\/strong><\/span><\/h2>\n

Pop the potatoes to one side for a sec and let\u2019s talk chicken and chorizo.<\/p>\n

What cut of chicken to use?<\/em><\/h3>\n

You\u2019ll want to use boneless skinless chicken thighs<\/strong> and dice them into large bite-sized pieces. I do not recommend using chicken breast; it\u2019ll overcook and potentially come out dry once everything has baked. It\u2019s much more difficult to overcook thigh. Chicken thighs are also more fatty and flavoursome than chicken breast.<\/p>\n

What kind of chorizo should I use?<\/em><\/h3>\n

In the UK we\u2019ve not got easy access to much past Spanish cured chorizo, which is fine because it works perfectly in this recipe. However, if you have raw chorizo sausage that\u2019ll work just as well.<\/p>\n

Process shots: fry chorizo then remove (photo 1), fry chicken then remove (photo 2), add onion, red pepper and garlic to leftover fat (photo 3), fry until soft (photo 4), add canned tomatoes, sun dried tomatoes and seasoning (photo 5), stir to combine (photo 6).<\/em><\/span><\/p>\n

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Chicken and Chorizo Potato Bake<\/strong><\/span><\/h2>\n

Once you\u2019ve levelled off the filling, you\u2019ll want to tightly place the cubed potatoes on top. Doesn\u2019t have to be perfect, just try and get the top as level as possible. From there, you\u2019ll want to season and spray with oil, then into the oven it goes.<\/p>\n

The potatoes will soak in all that gorgeous fat and flavour as it rises to the top of the dish. They end up super soft on the bottom and perfectly crisp on top<\/strong> \u2013 a win-win situation!<\/p>\n

What if I don\u2019t have an oven-safe pan?<\/em><\/h3>\n

No problem \u2013 just make the chicken and chorizo in a regular pan then transfer to a baking dish before topping with the potato and baking.<\/p>\n

Feta and Oregano<\/h3>\n

To take this dish to the next level I love sprinkling over some oregano and crumbled feta towards the end of baking. The feta goes lovely and creamy as it bakes and finishes the whole thing off with a gorgeous hit of flavour!<\/p>\n

Process shots: add potatoes (photo 1), season and spray with oil (photo 2), bake (photo 3), top with feta & oregano and bake again (photo 4).<\/em><\/span><\/p>\n

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Serving Chicken and Chorizo Bake<\/strong><\/span><\/h2>\n

The bake is ready when the potatoes are soft all the way through and the chicken and chorizo layer is no longer watery. I typically serve this up with a side of Broccolini<\/a> if it\u2019s for more than 4 people.<\/p>\n

Alrighty, let\u2019s tuck into the full recipe for this chicken and chorizo bake shall we?!<\/strong><\/p>\n

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How to make Chicken and Chorizo Bake<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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Chicken and Chorizo Potato Bake<\/h2>\n
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This chicken and chorizo potato bake is super hearty and loaded with flavour. Better still – it’s all cooked in one pan!<\/span><\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Spanish<\/span><\/div>\n<\/div>\n
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Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>1<\/span> hour<\/span><\/span><\/div>\n
Total Time <\/span>1<\/span> hour<\/span> 10<\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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Servings <\/span>4<\/span><\/div>\n
Calories <\/span>590<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32.50 \/ $3<\/span><\/div>\n
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Equipment<\/h3>\n