Categories: Meals
Ingredients
- 4 chicken breasts, skin on bone-in
- 8-12 baby potatoes, halved
- 2 chorizo, cut into slices
- 2 garlic cloves, minced
- 1 small red bell pepper, cut into slices
- 1 small red onion, sliced
- 15 oz can crushed tomatoes
- 1 tbsp dried oregano
- 8 oz cherry tomatoes
- Rub:
- 2 tbsp lemon juice
- 1/2 tbsp paprika
- 1/2 tsp cayenne
- 1 1/2 tsp salt
- Black pepper
- Garnish:
- Fresh oregano leaves
Directions
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Preheat oven to 350.
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Combine the rub ingredients in a small bowl. Slather over the chicken.
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Boil or microwave the potatoes until slightly undercooked.
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Heat the oil in a large, deep fry pan over high heat.
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Add the chicken, skin side down, and cook until light brown, about 1 1/2 minutes. Then turn and cook the other side until a slightly deeper brown, about the same time. Remove into a big bowl.
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Add the chorizo and fry until light brown on each side, about 1 minute a side. Remove into the same bowl as the chicken.
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If the pan is looking dry, add 1 tbsp olive oil.
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Add the garlic, red bell pepper and onion and saute for 2 minutes until the pepper is slightly charred.
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Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
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. Bring to a simmer, then cover with a lid or foil and bake for 30-40 minutes.
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. Serve, garnished with fresh oregano leaves.