Spanish Style Chicken with Chorizo

[SVX]

As the title says, I'm going to have a bash at cooking a Spanish inspired hot pot style casserole this evening for myself and my good lady - this is what I am considering:

Making a sofrito of onions, garlic and red peppers. Then browning some chicken thighs with the skin on in a little sherry. Skinning and dicing the chorizo then browning it off also. Then I'm going to layer everything in a glazed casserole along with some butter beans, bay, pimentón, herbs and passata. Finally I'm going to place a layer of mandolined potatoes on top and bake it.

What do the PH foodies think? Any ideas for improvements or alternatives?

[bazking69]

A spot of smoked paprika maybe, but apart from that that sounds lovely!

[Mobile Chicane]

Sounds delicious. I'll be sure to try that.

[Don]

SVX said:

As the title says, I'm going to have a bash at cooking a Spanish inspired hot pot style casserole this evening for myself and my good lady - this is what I am considering:

Making a sofrito of onions, garlic and red peppers. Then browning some chicken thighs with the skin on in a little sherry. Skinning and dicing the chorizo then browning it off also. Then I'm going to layer everything in a glazed casserole along with some butter beans, bay, pimentón, herbs and passata. Finally I'm going to place a layer of mandolined potatoes on top and bake it.

What do the PH foodies think? Any ideas for improvements or alternatives?

The idea rocks and I rather fancy that myself for sometime next week...

But I'd consider adding a little MSG.

[SVX]

Don said:

But I'd consider adding a little MSG.

Shirley not

[escargot]

Sounds superb. Personally, i'd add the sherry AFTER you've browned the chicken and chorizo though.

[SVX]

escargot said:

Sounds superb. Personally, i'd add the sherry AFTER you've browned the chicken and chorizo though.

I was going to use it to de-glaze the sauté pan...

[escargot]

SVX said:

escargot said:

Sounds superb. Personally, i'd add the sherry AFTER you've browned the chicken and chorizo though.

I was going to use it to de-glaze the sauté pan...

Ideal.

[grumbledoak]

For that type of dish I'd take the skin off- you aren't going to have delicious crispy skin anyway, it will be healthier and easier to eat.

[SVX]

grumbledoak said:

For that type of dish I'd take the skin off- you aren't going to have delicious crispy skin anyway, it will be healthier and easier to eat.

Good point, I was hoping that browning the skin would help seal the meat against cooking. I'm going to trim the oysters out of the thigh socket joint. Perhaps browning the skin, then removing it prior to placing them in the oven.

[Ultuous]

Sounds awesome - I did a similar thing recently using this recipe, but I want to try your version now!

[Lord Pikey]

I made it once from my "30 Minute Meals" cookbook. Very nice. Took it into work the next day for lunch and after i had nuked it a Spanish collegue asked what it was. I told him Spanish Chicken and he took one look at my lovingly prepared meal and said

"No it bloody isnt"

Oh, well. I thought it was good.

[SVX]

Coming out of the oven now - smells rather good...