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Spanish Chicken with Chorizo and Potatoes (Nigella Lawson) Recipe

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Spanish Chicken with Chorizo and Potatoes (Nigella Lawson)
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Ingredients
7
Count
Nutrition
360
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
  2. Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
  3. Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
  4. Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
  5. Making Leftovers Right
  6. Chicken Quesadillas:
  7. You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.51 Kcal (1505 kJ)
Calories from fat 166.78 Kcal
% Daily Value*
Total Fat 18.53g 29%
Cholesterol 10.58mg 4%
Sodium 482.07mg 20%
Potassium 580.42mg 12%
Total Carbs 39.03g 13%
Sugars 13.08g 52%
Dietary Fiber 9.44g 38%
Protein 9.5g 19%
Vitamin C 35.7mg 59%
Vitamin A 0.9mg 31%
Iron 1.1mg 6%
Calcium 74.5mg 7%
Amount Per 100 g
Calories 125.89 Kcal (527 kJ)
Calories from fat 58.4 Kcal
% Daily Value*
Total Fat 6.49g 29%
Cholesterol 3.71mg 4%
Sodium 168.8mg 20%
Potassium 203.24mg 12%
Total Carbs 13.67g 13%
Sugars 4.58g 52%
Dietary Fiber 3.31g 38%
Protein 3.33g 19%
Vitamin C 12.5mg 59%
Vitamin A 0.3mg 31%
Iron 0.4mg 6%
Calcium 26.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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