Spanish Chicken with Chorizo and Sweet Potatoes

We spent a glorious day in our favorite local coffee shop, reading and talking, and wanted something a bit heavier for dinner to soak up some of the caffeine we consumed—(cough), a lot. I made this dish years ago when my husband and I were just dating, and we loved it. So, I decided to bring it back with some slight alterations! For one, I added sweet potatoes to up the nutritional value, and to balance the salty/spicy choirzo.

For some reason, I could not find the chorizo I used originally…it came in a casing that could be eaten. I swear! So, I remember just cutting it up and using that no problem. This time, there was no such chorizo to be found. So, I made do with what I had and it was great! A bit messier, and maybe not as pretty, but it was super tasty!

It’s so funny: in the Instagram (and food blog) age, everyone is all of a sudden so concerned with how their food looks. They are constantly trying to document their lives by making sure everyone knows what their brunch looked like. And their coffee. And their shoes. And the sky. I admit it, I do it sometimes too! Sometimes we see such beauty in the world that we want to share it with others. That’s what it is for me.

It’s not so much a “Look where I am and who I am with! I DO have friends, and I AM cool.”

Or, “Just LOOK at my perfectly plated brunch and mimosa—I bet you wish you were me!”

Or even a,”Your Ralphs-bought, pre-ground coffee is inferior to mine and you should be jealous of my locally roasted goodness!” feeling for me behind my pics.

For me, it’s a “Look! Look what there is in this world! I want you to see how beautiful this experience, or food, or coffee is. It’s remarkable, and I want to share it with you. This world is a truly amazing place!”

Maybe that’s what it is for everyone else too.

So, this dish is not pretty. And I’m not a professional photographer. But, its flavors are beautiful and it certainly hit the spot after 2 big, delicious, locally roasted cups of coffee.


Spanish Chicken with Chorizo and Potatoes
Serves 4

8 boneless skinless chicken thighs (I used organic ones from Trader Joe’s, of course)

3-4 (or about 1lb) sweet potatoes, skin on, cut up into large chunks

1 lb of pork chorizo

2 oranges, zested

1 tablespoon dried oregano

Olive Oil

Kosher salt and freshly ground black pepper to taste


Pre-heat your oven to 350 F. On a large baking sheet, place the boneless, skinless chicken thighs with plenty of room in between pieces. Drizzle the chicken with olive oil, and top with around ½ teaspoon salt, pepper, and oregano. Throw the sweet potatoes around the chicken and

 drizzle lightly with olive oil and a touch of salt.

Then, since the chorizo available to me was different than the kind used in the original recipe, I took the sausage out of the casing (could not be eaten), and I placed about 1 inch sized pieces of the sausage around the baking dish, filling in gaps with the smoky meat. If you can find chorizo in the edible casing, then use that! Just cut them into around 1 inch pieces as well. Either way, it’s yummy! It might be a little messier my way, but it is just as tasty.

Take the oranges and your microplane, and zest them over the chicken, mostly, and the remaining over the rest of the tray. It might seem like a lot, but the flavors work well and add light freshness to the heavier dish.


Bake in the oven for about 25-30 minutes, or until the chicken is cooked through. Take the tray out a few times and tilt it, so that the incredibly rich oil can reach all the chicken and potato pieces. During the last 5 minutes, take a spoon and drizzle some of the chorizo oil over the chicken and potatoes. Enjoy!





This recipe was originally from Nigella Lawson. I used to watch the Food Network fanatically, and loved her shows especially. You can tell that she loves food, as she describes everything she makes with complete adoration and glorious metaphors! Perfect for an English teacher and fellow foodie.

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