Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon... Divide the chorizo sausages and the new potatoes between the 2 tins. Copyright © 2020 Nigella Lawson, Spanish Chicken With Chorizo And Potatoes. Cut the chorizo and put it on the baking sheets with the chicken thighs, then cover both baking sheets tightly with clingfilm and put in the fridge.
Leftovers should be refrigerated as quickly as possible (and within 2 hours of cooking) and kept in the fridge for up to 2 days. Nigella uses a shallow roasting tin or a US-style half sheet pan that has a depth of at least 2.5cm (1 inch). The fat from the sausages and chicken help to cook and flavour the potatoes. The leftover cooked chicken (again shredded from the bone) and chorizo can be frozen in an airtight container for up to 3 months. Thaw the chicken and chorizo overnight in the fridge before using. Nigella's Spanish Chicken With Chorizo And Potatoes is an easy all-in-one traybake. Nigella's Spanish Chicken With Chorizo And Potatoes (from Kitchen and on the Nigella website) is a "traybake" recipe where all of the ingredients are cooked together on baking sheets in the oven. Built by Embark. If you want to reheat the leftovers then shred the chicken from the bones and reheat in a saucepan with some chopped tomatoes, a squeeze of orange juice and perhaps a splash of sherry. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Nigella's Spanish Chicken With Chorizo And Potatoes is traybake where the meat and vegetables are roasted together. Unfortunately we don't recommend cooking this dish ahead and reheating it as the chicken and chorizo both become too dry and the potatoes will become a little hard.
It is also a good idea to roatate the pans halfway through cooking, even in a fan oven. We do not recommend reheating this dish in the oven as it can become too dry. I will be making this after a long day at work. Answered on 6th March 2018. Is it possible to make ahead any of the Chicken Chorizo Traybake? Thank you {% member.data['first-name'] %}.Your comment has been submitted. If you can't find chorizo easily then it would be possible to substitute other small sausages (or fatter ones cut into chunks) or even bacon. Uncover the baking sheets and add the potatoes, onion and orange zest and then bake. I do line my tray with foil and create a tent to let everything start cooking, remove foil later to crisp everything . Method Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Built by Embark. Next time I used the convection oven, with the same results. It is cooked at a fairly high temperature to encourage the ingredients to cook until crisp. If you want to reheat the leftovers then shred the chicken from the bones and reheat in a saucepan with some chopped tomatoes, a squeeze of orange juice and perhaps a splash of sherry. I have so much leftover and don't want to waste it! If you are using a baking sheet that has has a shallow lip then the ingredients may also cook more quickly so we would also suggest checking after 45 minutes. Asked by mincepiemummy. My Spanish Chicken With Chorizo and Potatoes was burned and I followed the recipe to the letter. Sometimes with a fan or convection oven the cooking time will be slightly shorter, even if the temperature is reduced, so it is worth checking after 45 minutes. I did make adjustments to the temperature as I used a fan oven. Asked by Tina63. There are easy one-pan wonders like Slow Roasted Garlic and Lemon Chicken, Italian Roast Chicken With Peppers and Olives], [Spanish Chicken with Chorizo and Potatoes, and - of course – One Pan Sage and Onion Chicken and Sausage. Always make sure that the mixture is reheated until piping hot.
If the ingredients are quite spread out then they will cook more quickly so it can help to try and nestle them together in the roasting pan. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Chop the onions, put in a tightly sealed container and refrigerate. Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a traybake that takes about 1 hour to cook, but is a fairly effortless recipe as once in the oven it requires very little attention. Spanish Chicken With Chorizo Using Chicken Breast. Unfortunately we don't recommend cooking this dish ahead and reheating it as the chicken and chorizo both become too dry and the potatoes will become a little hard. Leftovers can be eaten cold as a salad or the chicken is particularly good if removed from the bone, shredded and mixed with cold, diced potato and chorizo and then used as the filling for a quesdadilla.
Leftovers should be refrigerated as quickly as possible (and within 2 hours of cooking) and kept in the fridge for up to 2 days. Answered on 22nd October 2018. Pop in fridge and leave till just before I want to pop in the oven. Copyright © 2020 Nigella Lawson, Spanish Chicken With Chorizo And Potatoes. And watch videos demonstrating recipe prep and cooking techniques.
All other recipes are fine in my oven. Answered on 26th January 2017. If possible, try to find a pan where the skin of the chicken rises just above the sides of the pan, but the remaining ingredients sit inside the pan. Nigella's Spanish Chicken With Chorizo And Potatoes is an easy all-in-one traybake. As the dish cooks the oil from the chorizo melts out and flavours the potatoes, which roast to a crisp finish. The chicken skin and slices of chorizo will also burnish and crisp up in the hot oven. Cut the potatoes and put in a bowl with enough cold water to cover (to prevent them from discolouring), cover and put in the fridge as well. Great mid week meal and a family fave when people are flying in on vacation. Built by Embark.
Can I freeze the Spanish Chicken With Chorizo And Potatoes when cooked? Potatoes don't always freeze well so we would suggest omitting them if freezing leftovers.
Our answer.
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