Baked chicken with chorizo and potatoes topcook.tomathouse.com
Ingredients:
- 12 chicken thighs (bone-in, skin-on)
- 800 g chorizo sausages (if they are small, leave them whole; if they are regular size, cut them into 4 cm pieces)
- 600 g of young white potatoes, halved
- 2 tbsp. l. olive oil
- 2 peeled and coarsely chopped red onions
- 2 tsp dried oregano
- 1 orange
Preparation:
- Preheat oven to 220°C. Pour a tablespoon of oil into the bottom of two shallow baking dishes or baking sheets (about the size of a standard quarter pan). Rub the skin of the chicken with oil, then turn it skin-side up and place 6 chicken pieces in each dish.
Place the chorizo and new potatoes in both pans. Sprinkle with onion and oregano, then grate orange zest over the contents of both pans.
- Bake for an hour, but after 30 minutes, swap the top and bottom pans and baste with the orange juices. Transfer the chicken, sausage, and vegetables to a large serving platter and serve.
What to make from leftovers
Chicken Quesadilla
You can reheat leftovers (after removing the bones from the chicken) for up to 2 days, perhaps with some canned diced tomatoes, sherry, and orange juice, but the best use for leftovers, in my opinion, is making a quesadilla. The last time I was in Kansas, the City of Lights, I had a chicken, pepper jack, and potato quesadilla for breakfast, and I absolutely loved it.
- So, take as many soft wheat flour tortillas as you have left over chicken.
Remove the chicken bones, dice the meat along with the chorizo and potatoes, and toss with diced, coarsely or medium-finely grated cheese (cheddar, mozzarella, Monterey Jack, whatever you like). Spoon a small amount of the mixture into each tortilla, roll it up, and then grill or fry. Make sure the chicken is thoroughly heated through; have the instructions handy.
This dish makes a filling breakfast after a big meal or a quick lunch if you want something to munch on while watching a fun TV show.
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