EntreeIshan Jain

Spanish Chicken with Potatoes, Peppers and Chorizo

EntreeIshan Jain

After spending a healthy amount of time in Spain over the last two months, I’ve come to appreciate the simplicity of their food. This dish simple to make, and is full of Spanish flavor. It’s made in one pan, so there’s minimal mess, and it comes together in roughly 30 minutes, which is nice for a weeknight meal. If you don’t like chicken thighs, you can substitute breasts. If they’re large, just buy two and cut them in half. Serve this with a green salad on the side and you’ll be all set!

Active Time: 30 minutes
Serves 4

Ingredients

4 boneless, skin on chicken thighs
Kosher salt
Olive oil for the pan
1 medium sweet onion, diced
10 cloves garlic, peeled and roughly chopped
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 Spanish chorizo sausage, diced
¾ lb (4 to 5 large) Yukon Gold potatoes (not peeled), cut into ¼-inch thick rounds
¼ cup dry white wine
1 lemon, juiced
Parsley

Preparation

Lay the chicken thighs, skin side up on a plate or the paper they were wrapped in from the butcher, and sprinkle the skin with salt. Let them rest for a few minutes while you begin prepping the rest of the ingredients.
After a few minutes, blot the salt off of the skin (this will remove some of the water and make the skin crispier). Heat a large sauté pan over medium heat until very hot, and then drizzle with enough olive oil to lightly coat the bottom of the pan. Place the chicken, skin side down, in the pan and cook for 3 to 5 minutes, or until the skin is golden brown and crispy all over. Turn the chicken over and cook for another 3 to 5 minutes, or until the chicken is almost cooked through. Transfer to a plate.
Add the potatoes to the pan in a single layer, sprinkle with salt, and cook until crispy on both sides, 3 to 5 minutes. Next add the onions and garlic and cook for 2 to 3 minutes. Add the chorizo, peppers, white wine and lemon juice and cook for a minute over medium-high heat. Nestle the chicken back into the pan, skin side up and cook for another few minutes, or until the liquid has reduced by half and the chicken is cooked through. There should be some good sauce in the bottom of the pan, so don’t overcook the dish. If it reduces too much, add a splash of water to loosen it up.

To Serve

Sprinkle with parsley and serve with extra lemon wedges if desired.

*If you want to make this dish really Spanish, 1 minute before turning the heat off, crack two eggs into the pan, cover and cook until the whites are just set and the yolks are runny. Serve the dish on the table, allowing the yolks to run into the sauce.