This is comfort food at its best! Great ingredients but maximum flavour, a simple Chicken and Chorizo Traybake. It also means the cleaning up is easy; a win in my eyes.
Variations of this recipe appear in numerous cookbooks and TV shows, but strangely I’ve not yet seen it on any restaurant menu in Spain. A quick Google search does provide a glut of listings for various incarnations, from casseroles to Paella. But its provenance isn’t quite so easy to identify. There are lots of discussions and posts on various forums where this dish has been passed down from “Las Abuelas” (the grandmothers) as a family meal to share at the table, but I’m yet to find its precise origins. My research will continue.
One of the many things I love about Spain is the strong sense of family values. I know this will resonate with many of my friends and to me, it is one of the many things I love about the Spanish culture, family is king. Growing up at home every meal was served at the dinner table, and we always waited for Dad to return home from work before we could eat. We weren’t allowed to watch TV whilst we ate and instead talked about what school had been like that day or whether or not I’d completed my homework yet. Of course me being me, I would try to position myself so that I could see the TV through the small gap in the kitchen door, especially if Neighbours was on with Kylie and Jason. In fact, that was the beginning of my personal romance with Kylie Minogue, she doesn’t know it sadly, so I will continue my private love affair with her music. I know, I can see you shaking your head.
I cherish those memories of family meals around the table and now insist that every meal is served at the dinner table, not sat with plates on our laps gregariously watching the box. The “Box” was a phrase my grandad used incessantly.
The first time I tried this dish, and the source of my inspiration, was at my dear friend Dorena’s house. It clearly made an impression; I loved it and helped myself to more than one helping. It has been stuck in my memory ever since. Keep in mind this was several years ago before I had ever visited Spain, or any of its territories, so it was something exciting and new at the time as I’d never eaten Chorizo either. Chorizo cooked in red wine is now a staple and one of my favourite Tapas dishes – you can find a recipe for this on the Facebook group “The Little Tapas Club”
At the risk of veering off on a minor tangent; another great tapa is using little “Baby Chorizo” sausages for a really stunning showcase dish: Chorizo al infierno or Chorizo to hell. Instead of marshmallows, small Chorizo sausages are served in a cazuela, a shallow terracotta oven-proof dish containing brandy that has been set alight, this flaming chorizo is seriously impressive and eye-catching fare to be serving up at the al fresco dining table.
Flaming sausages aside, I’m not ashamed to say that a fair portion of my creations have been unsuccessful and indeed the first time I cooked this at home my partner ended up launching himself out of bed in the middle of the night swiftly heading for the bathroom after eating some questionably cooked chicken. Sorry, David. I can laugh about it now though, and do. Regularly.
I’m not a food snob but I do think you should aim to buy the best ingredients you can, especially with a dish such as this as there is nowhere for them to hide. I generally use chicken thighs with the skin still on, my preferred cut, mainly because I find chicken breast a little bland and it can dry out very quickly. For the chorizo, I’d recommend using a spicy version rather than sweet just to give it an extra kick.
I know that not everyone likes Olives and often inspire Marmite type conversations so if you don’t like them, then leave them out. I like to use Spanish Queen olives from Andalusia, also known as “Gordal Sevillana”. These are typically seen in jars stuffed with peppers, but I would recommend avoiding those if possible. They’re great as snacks but because of the brine, they can add an unwanted sour aftertaste to the dish. So use un-pitted varieties stored in oil if possible.
I also like to add potatoes cut into large chunks, you need to consider the cooking time for all of the ingredients that way you can ensure everything is ready at the same time. Red skinned waxy potatoes work best as they hold their shape and the extra splash of colour adds a nice visual touch when serving.
Well here it is, I’m pleased to share my take on a chicken and chorizo traybake with special thanks to Dorena. I have no doubt that you have cooked a version of this many times so I’m keen to hear about your version and what ingredients you use. If you haven’t come across it then you’re in for a treat. As always share your feedback and photos of your own creations in the comments section at the bottom of the page.
Buen Provecho!
Chicken and Chorizo Traybake
Equipment
- Large Roasting Pan
Ingredients
- 8 Chicken Thighs bone-in and skin-on
- 6 Potatoes skin-on, cut into 2in pieces
- 80 ml Olive Oil
- 2 tbsp Paprika spicy
- 400 grams Chorizo cut into 1in chunks, or leave whole for baby-sized pieces (see photo)
- 2 Onions small, quartered with outer layer removed
- 1 Lemon zested and juiced
- 100 grams Olives fresh green or tinned
- Salt and Pepper to season
- 4 bunch Flat Leaf Parsley chopped
Instructions
- Preheat the oven to 200°C/380°F.
- Place the chicken and potatoes into a large roasting tin. Mix the paprika and olive oil together in a small bowl and then port over the chicken and potatoes making sure everything is nicely coated.
- Add the chorizo, onions, olives and lemon zest and mix all the ingredients together. Season with salt and pepper. Loosely cover with foil and place into the middle of the oven.
- Cook for 1 hour before removing the foil. Baste the ingredients with the cooking juices and squeeze over the lemon juice. Cook for a further 15-20 minutes ensuring the chicken is cook through and the skin is crisp.
- Sprinkle with the fresh parsley and serve to the table in the roasting tin accompanied by a fresh baguette to mop up all the juices. It couldn't be easier.
Nutrition
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The family loved this one! But I might leave out the olives next time, not our thing.