If you read last week’s post, then you know that two vegetarian dinners in one week is abnormal (but decidedly delicious!) in our household. Well, that same week, I also made another new dinner, this time with double the meat! When I did my menu planning, I must have felt subconsciously I was trying to make up for something. No need, though, since those vegetarian meals were very hearty and filling, as was this new recipe, Spanish Chicken with Sausage and Potatoes.
I knew this dish would be a hit. Sausage goes well with everything, right? Just like bacon and any kind of cheese, if you have the extremely sophisticated palates of me and my husband. What made the recipe even more appealing was it’s one-dish preparation, and the opportunity to use my recently-purchased smoked paprika again. But wait, I’m getting ahead of myself.
So, the original recipe is here but, as always, I adapted the recipe to suit what we had on-hand. The original recipe calls for chorizo sausage, which I couldn’t seem to find anywhere in the supermarket. I substituted spicy Italian sausage instead (although mild sausage would be just as good for the kiddos) and, following the blogger’s recommendations, added smoked paprika to the chicken for more flavor. I also adjusted the quantities of the ingredients, since I wasn’t cooking chicken for 12! Since the original recipe is in grams, here is what I used for two people:
Spanish Chicken with Sausage and Potatoes
4 chicken thighs, bone-in, skin on
3 spicy Italian sausages, cut into chunks
1.5 lbs (half of the 3 pound bag) baby white potatoes, halved or quartered, depending on the size
1 red onion, roughly chopped
Zest of 1 orange
Oregano, smoked paprika, salt and pepper to taste
I placed the chicken skin-side up in a glass baking dish, and filled in the gaps with the potatoes and onions, leaving room for the sausage. Rub the skin of the chicken with some olive oil, and sprinkle over the potatoes and onions. Season the chicken with the smoked paprika. Add the sausage. Season all with oregano, salt, pepper, and orange zest.
Bake until the chicken is cooked throughout, when the juices run clear, not pink. Serve with some steamed veggies and be prepared to clean your plates, like we did!
The flavors in this dish are simple, but different. Adding the orange zest lends a unique flavor, especially to the chicken and the sausage. I decided that the yummiest bite was a piece of chicken and sausage at once!