Spicy Baked Chicken And Chorizo With Pan Roasted Sa

Name: Spicy Baked Chicken And Chorizo With Pan Roasted Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 tbsp olive oil; 1 tsp black pepper; 1/2 tsp cayenne pepper; 1 None whole chicken (3-4 lbs), cut into 8 portions; 6 cloves garlic, 2 whole and the rest peeled and thinly sliced; 16 None cherry tomatoes; 7 oz chorizo sausage, sliced; 4 None plum tomatoes; 1 large jalapeno; 1 None small white onion, peeled and finely chopped; 6 stems cilantro, leaves removed and coarsely chopped; 2-3 tbsp lime juice; 4 stems parsley, coarsely chopped

Servings: persons

3-4 tbsp olive oil
1 tsp black pepper
1/2 tsp cayenne pepper
1 None whole chicken (3-4 lbs), cut into 8 portions
6 cloves garlic, 2 whole and the rest peeled and thinly sliced
16 None cherry tomatoes
7 oz chorizo sausage, sliced
4 None plum tomatoes
1 large jalapeno
1 None small white onion, peeled and finely chopped
6 stems cilantro, leaves removed and coarsely chopped
2-3 tbsp lime juice
4 stems parsley, coarsely chopped

1
Mix the oil, pepper and cayenne pepper with a couple of pinches of salt. Rub the seasoned oil onto the chicken.
2
Put the chicken, sliced garlic and cherry tomatoes into a casserole dish, and bake in the oven at 350u00b0F for 50-60 mins. About 15 mins before the end of the cooking time, add the chorizo slices, distributing them around the chicken.
3
To make the salsa, heat a cast-iron or other heavy-bottomed skillet over high heat. Add the whole plum tomatoes, whole garlic cloves and jalapeno and cook without oil, turning all the time until blistered. Remove the garlic and jalapeno from the pan and put to one side. Continue to fry the tomatoes for a further 5 mins.
4
Next, peel the roasted garlic cloves and remove the stem from the jalapeno. Mash the two together with a mortar and pestle to make a paste. Remove any black skin from the tomatoes and cut out the green core, then crush them in the garlic and jalapeno. Scrape the mixture into a bowl, stir in the chopped cilantro and the lime juice and season to taste. Sprinkle the chopped parsley over the chicken and chorizo, and serve with the salsa in a bowl on the side.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-4 tbsp olive oil, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1 None whole chicken (3-4 lbs), cut into 8 portions, and more.

Yes, Spicy Baked Chicken And Chorizo With Pan Roasted Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Baked Chicken And Chorizo With Pan Roasted Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions