No reviews The most popular one-pot type dinner in my home involves chicken. My trustworthy formula is roast chicken, either whole or in parts, tossed with vegetables or fruit. Once the skin heats up, the fat and moisture trapped underneath are released, and they drip over whatever’s in their proximity with a ritzy coat of flavor. The skin becomes crispy while the meat stays juicy and delicious. Rendered chicken fat is a powerful flavoring agent; I sometimes bake my potato “fries” with schmaltz, similar to how a rotisserie chicken rotates over a pan of potatoes. In this one-pot or sheet-pan dish, the flavorful fat arises from the chicken and the chorizo. You can easily adjust this recipe to utilize any chicken cut, but the skin and bones give the chicken extra flavor and texture. Select a good chorizo – I prefer one with a robust blend of spices. If you don’t eat pork, some delicious soy-based versions of chorizo in stores work as fantastic substitutes, but you might need to add a little oil. Besides potatoes, sweet potatoes and carrots work great here; remember to cut them into smaller chunks and adjust the cooking time accordingly. Don’t forget to add the feta at the end, providing a cool and salty counterpoint. This recipe first appeared in my column at The San Francisco Chronicle on December 27, 2019 Fine sea salt to taste 1/2 tsp ground black pepper 5 oz/140 g Mexican-style chorizo 2 lb/910 g chicken thighs or whole legs, with bone and skin left on 2 Tbsp extra-virgin olive oil 2 tsp ground turmeric 2 tsp dried oregano 1 tsp red pepper flakes such as Aleppo 2 Tbsp chopped flat-leaf parsley 2 Tbsp crumbled feta or cotija 1 lime cut into wedges, for serving Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
