Chicken, Chorizo and Potatoes

Ingredients

2 whole boneless chicken breasts, cut into bite-sized pieces
2 lbs chorizo or spicy sausage, cut into 1" pieces
4-5 medium potatoes, cleaned and sliced (skin on)
2 medium onions, sliced
2 tbsp paprika
salt and peper to taste
1/4 cup olive oil

Directions

Preheat oven to 400 degrees.
Toss all ingredients together.
Place in baking dish and bake for 45-60 minutes, checking a few times and turning over the ingredients to make sure they are evenly browned.
Serve over a bed of steamed kale or swiss chard.

Prep time: 20 minutes
Cook time: 45-60 minutes
Total time: 1+ hour

Yield: 4-6 servings.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: heirloom recipe, heirloom meals, family recipe, dinner, ostata crianza, rioja, rioja wine, chorizo, potatoes

The Story

Growing up, my Aunt Margie’s specialty was roasted sausage with potatoes. When thinking about a casual supper and what might pair well with the Crianza, this classic dish came to mind but with a Spanish twist. Instead of sweet Italian sausage, I used chorizo. I added chicken breast for dimension and the paprika for color and flavor.

Ana Fabiano syas that the Ostata Crianza is a Friday night wine – it has depth but it is not too complex. Pairing the Ostata (which means “stopover” in Spanish) with this simple peasant dish is quite satisfying.

For me, it almost transports me to a Riojan Inn where I might actually be enjoying such a dish while sipping on the velvety wine among new and old friends.

Recipe by Carole Murko

Can use Italian sweet sausage if you are not a fan of spicy food.