Spanish Chicken with Chorizo and Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg potato (s), new
- 12 chicken leg (s) or chicken pieces
- 750 g chorizo (mini)
- 1 orange (s)
- 2 teaspoons olive oil
- 2 onion (s), red
- 2 teaspoons oregano, dried
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Since you usually don`t have a sufficiently large roasting pan, divide the oil between two roasting pan. Press the garlic cloves with the knife, peel them and place in the roasting pan. Moisten the chicken with the oil on both sides, the skin facing upwards. Halve the potatoes, cut into the mini chorizos several times and place in the roaster. Dice the onions and add with the oregano. Rub the orange peel over it.
- Fry for 1 hour, but swap the lower roasting pan with the upper one after 30 minutes. Pour a little orange juice over both.
- The dish is also easy to prepare for fewer people. Chicken legs are very suitable for this. I count two mini chorizos on a chicken leg.
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