Fake Chorizo Recipes
with Chicken and Potatoes

What am I doing making chorizo recipes? And fake ones at that?

True authentic chorizo sausages are made from pork and dried smoked red peppers and salt. I am making true authentic chicken recipes on this site! So I want to combine the two.

Why?

Chorizo recipes are most popular in Spain originating in the Iberian peninsula in the north. I traveled to Spain in my wild reckless youth but it was in the south. Alicante to be exact! It was very beautiful and colorful.

It seemed a very happy city to me. There were always sunny days, beautiful views, friendly people, and good food. Lots of good food. I went to the local markets a lot, to get fresh food. (I didn’t take my Chef because I didn’t know him yet!) It as at the markets I learned about chorizo. And I got to try samples! I loved it.

But because my dear Chef is a chick-atarian, I wanted to create a recipe that brought back my wonderful memories of tasting chorizo in Alicante. I think I’ve done it. And it was soooo easy too. Check it out!

What do you think?

Ingredients (Serves 6 chorizos):

3 tablespoons regular olive oil
6 chicken thighs (bone in, with skin)
6-8 chicken sausages
1 red onions, peeled and chopped into fat slices
2 red peppers (See my Chef’s tips below)
6 medium potatoes
2 teaspoons dried oregano
grated peel from one orange
salt and pepper to taste

Directions:

Preheat the oven to 220°C/425°F.

Wash and dry the chicken thighs.

Wash all the veggies.

Cut the seeds out of the peppers and cut into quarters.

Place the oil in the bottom a large roasting pan. Line with the onions.

Rub the skin of the chicken in the oil. Season with salt and pepper. Be sure to keep them skin side up when baking.

Slice the chicken sausages and arrange in the baking pan.

Make sure the potatoes are bite size and place them in the pan.

Here’s my fake chorizo recipe twist: Arrange the cut peppers over the chicken. Then sprinkle the oregano and the grated orange zest over top.

Bake for 30 minutes. Stop and baste everything with the orange juices. Continue baking for about another half hour until chicken is done.

My Chef's Tips:

Before I give you my Chef’s serving ideas, I have one of my own. Because I love colors everywhere, instead of using 2 red peppers, you should try 1 red and 1 yellow pepper! I like doing this because it reminds of all the sunny days and sunny people during my stay Alicante, Spain.

So how to serve, Chef?

Um - this is a very easy recipe and everything is made in one go. So maybe a little salad.

And for me - all my regular readers - a good red wine will add an elegant to our chorizo recipes - fake or otherwise!

Gracias! Buen Provecho!!

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