Easy 5-Ingredient Spanish Chicken Chorizo Dinner
This easy 5-ingredient Spanish chicken chorizo dinner recipe is a one-pot recipe made with chicken pieces of your choice (thigh, drumstick, quarters), Spanish chorizo, sherry, cannellini beans, and chicken stock. Simply throw all ingredients into a casserole dish and bake. Yep, it’s that easy to make!
Equipment
- Large casserole dish approx 12x10 inches (30x25cm)
- Tongs
Ingredients
- 35 oz. 1kg chicken pieces (thigh, drumstick, quarters - bone in, without skin)
- 3.5 oz. 100g fresh Spanish chorizo, cut into 1-inch (2.5cm) pieces
- 1/4 cup 60ml dry sherry
- 14 oz 400g cooked cannellini beans (if canned - rinse, drain first)
- 1 cup 8 fl oz./250ml chicken broth (store-bought or homemade)
Instructions
Step 1 - Preheat Oven
- Preheat the oven to 220°C/425°F. Prepare chicken broth
Step 2 - Roast Chicken and Chorizo
- Place the chicken pieces and chorizo in the roasting pan.35 oz. 1kg chicken pieces (thigh, drumstick, quarters - bone in, without skin), 3.5 oz. 100g fresh Spanish chorizo, cut into 1-inch (2.5cm) pieces
- Roast on the middle shelf of the oven for 20 minutes or until the chicken starts to brown.
Step 3 - Add Sherry and Beans
- Add the sherry and roast for 5 minutes or until the liquid has reduced.1/4 cup 60ml dry sherry
- Next, add the beans and the chicken stock and roast for another 35 minutes. The chicken should be cooked through and around half of the liquid will have been absorbed.14 oz 400g cooked cannellini beans (if canned - rinse, drain first), 1 cup 8 fl oz./250ml chicken broth (store-bought or homemade)
- Season to taste with a little salt and pepper and serve. (Note: don’t over season as the chorizo sausage will have plenty of salt already).
Video
Notes
Cooking Notes:
- No extra seasoning is required for this recipe. There is plenty of flavor and salt from the chorizo sausage and chicken broth.
- Use low-sodium chicken broth for best results.
- ‘Broth’ Is a term commonly used in the USA. In other parts of the world, ‘stock’ is a term more commonly used to describe a cooking liquid that is made by simmering down animal bones with vegetables in water.