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1
Preheat oven to 375 degrees F. Pour water into a roasting pan.
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2
Add vinegar to taste.
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3
The water should have just a hint of vinegary taste.
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4
Sprinkle paprika over the water and mix, removing the lumps.
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5
Add salt, pepper, onion, tomato, parsley and potatoes.
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6
Before cooking add chorizo.
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7
Bake for 2 hours.
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8
Do not cover potatoes because they will steam and not roast.
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9
The potatoes will have a nice red color when they are done.
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10
Note: Both recipes can be cooked simultaneously in the same oven.
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11
Preheat oven to 375 degrees.
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12
This recipe is made in a ceramic cooker.
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13
To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating.
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14
Mix first 5 ingredients, set aside.
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15
Wash the chicken and pat it dry.
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16
Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin.
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17
Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well.
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18
Cover and cook at 375 degrees for 2 hours.
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19
About 1 to 1 1/2 hours into the cooking time, check the chicken.
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20
If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking.
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21
If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.
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22
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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23
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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24
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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25
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
