Pan-Seared Chicken Thighs with Potatoes and Chorizo
By America's Test KitchenPublished on March 2, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone in chicken thighs Salt and pepper 1 tablespoon extra-virgin olive oil, plus extra for drizzling1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch chunks4 ounces chorizo sausage, halved lengthwise and sliced thin crosswise8 ounces (8 cups) baby spinach Smoked paprika
Before You Begin
There’s no need to peel the potatoes for this dish. Use Spanish-style dry-cured chorizo here, not the fresh Mexican sausage.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet and roast until meat registers 175 degrees, about 15 minutes.
- Meanwhile, add potatoes to now-empty skillet and cook, covered, over medium heat until lightly browned, about 5 minutes. Add chorizo and cook, uncovered, until potatoes are tender, about 5 minutes longer. Add spinach and cook until just wilted and liquid has evaporated, about 2 minutes. Serve chicken with potato mixture, sprinkled with paprika.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone in chicken thighs
Salt and pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch chunks
4 ounces chorizo sausage, halved lengthwise and sliced thin crosswise
8 ounces (8 cups) baby spinach
Smoked paprika
Ingredients
8 (5- to 7-ounce) bone in chicken thighs
Salt and pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch chunks
4 ounces chorizo sausage, halved lengthwise and sliced thin crosswise
8 ounces (8 cups) baby spinach
Smoked paprika
Ingredients
8 (5- to 7-ounce) bone in chicken thighs
Salt and pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch chunks
4 ounces chorizo sausage, halved lengthwise and sliced thin crosswise
8 ounces (8 cups) baby spinach
Smoked paprika
Why This Recipe Works
Using the rendered fat from the chicken thighs to fry the potatoes imparts great flavor and extra crispiness.
Before You Begin
There’s no need to peel the potatoes for this dish. Use Spanish-style dry-cured chorizo here, not the fresh Mexican sausage.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet and roast until meat registers 175 degrees, about 15 minutes.
- Meanwhile, add potatoes to now-empty skillet and cook, covered, over medium heat until lightly browned, about 5 minutes. Add chorizo and cook, uncovered, until potatoes are tender, about 5 minutes longer. Add spinach and cook until just wilted and liquid has evaporated, about 2 minutes. Serve chicken with potato mixture, sprinkled with paprika.
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