Saucy Spanish Chicken, Chorizo, And Potato Pot
A delicious and hearty Spanish dish featuring chicken, chorizo, and potatoes in a flavorful sauce.
Ingredients
- 2 tablespoon oil
- 8 chicken pieces (4 drumsticks & 4 thighs)
- Kosher salt and black pepper, to taste
- 8 ounces Spanish chorizo sausage, cubed
- 1 onion, chopped
- 3 red bell peppers, stemmed, seeded, and chopped
- 5 garlic cloves, minced
- 2 teaspoons chili powder
- 15 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 1/2 cups chicken stock, plus more if needed
- 10 ounces mini Yukon gold potatoes, halved
- 2 15-ounce cans butter beans, drained and rinsed
- 1 bay leaf
- 1 small bunch fresh thyme
- 6 ounces baby leaf spinach
Instructions
- Preheat oven to 375°F. Heat oil in a large Dutch oven or oven-safe pot over medium-high heat. Season chicken with salt and pepper. Brown chicken pieces until crispy all over but not cooked through. Remove and set aside.
- Add chorizo to the pot and fry until the oil releases. Add onion and bell pepper, cooking until softened.
- Stir in garlic and reduce heat to medium. Add chili powder and cook for 2 minutes.
- Stir in crushed tomatoes and tomato paste, then add chicken stock, potatoes, butter beans, thyme, and bay leaf. Bring to a boil.
- Return chicken to the pot, cover, and transfer to the oven. Cook for 30-40 minutes.
- Remove thyme sprigs and bay leaf. Stir in spinach until wilted. Season as desired and serve warm with crusty bread.