Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Recipes
  • About
  • Press
  • Shop

Saucy Spanish Chicken, Chorizo, and Potato Pot

October 19, 2016 by Morgan 16 Comments

Jump to Recipe

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

I don’t know what I’ve enjoyed more: soaking up all of the compliments I’ve gotten about this Saucy Spanish Chicken, Chorizo, and Potato Pot, or soaking up all of that sauce with slice after slice of crusty bread.

On second thought, I’m totally lying. It’s the sauce, hands down, no contest. I’m in love with it, I want to float in a pool of it atop a raft of pan rustico, etcetera. But I certainly don’t mind the praise, either.

Play your cards right and you can have both. And by play your cards right, I mean scroll down, follow that recipe, and cook up this seriously mouthwatering, flavor-packed, one-pot, Spanish-spiced dish. Then reap all of the benefits.

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

The ingredients in this sauce — specifically, the garlic, onion, herbs, and crushed tomatoes — might lead you to think that this recipe has Italian roots. However, what a lot of people don’t realize is that tomato sauce isn’t really a Italian original. In fact, tomatoes didn’t even exist in Italy until they were brought to Europe by the Spaniards in the 1500s, and for quite a while Spaniards were the only Europeans who would eat them because the rest believed that tomatoes were poisonous.

When I say “quite a while”, by the way, I’m talking 200-some-odd years.

According to Smithsonian Magazine, the tomato was nicknamed the “poisonous apple” because Aristocrats who ate them were getting sick, and in many cases, even dying. The real issue wasn’t the tomato, of course. The issue was the pewter plates on which the rich Europeans cut their tomatoes. Often, those pewter plates would have a high lead content, and the acidity of the juices would cause lead to leach from the plates onto the fruits. This resulted in many terminal cases of lead poisoning, for which the tomato took all of the blame. Well, at least for a couple of centuries, it did.

Tomato sauce did eventually find its way to Italy, though, under the name Salsa di Pomadoro, alla Spagnuolo. That’s “tomato sauce, Spanish-style”. The Spanish-style tomato sauce wasn’t served with spaghetti, though. Instead, it was commonly served over meat, vegetables, and potatoes, as it still is in Spain.

(Tomato sauce on pasta didn’t become a thing until about 100 years later, and that was definitely an Italian creation.)

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

You might have noticed that the sauce in these photos doesn’t look like typical tomato sauce, despite sharing so many ingredients. Well, that’s because it’s got a couple more tricks up its sleeve. Drippings and spice from Spanish chorizo, juices from tender chicken thighs and drumsticks, and additional chicken broth make the otherwise run-of-the-mill tomato sauce into a tomato-based gravy sauce that is just as comforting as it sounds.

PS. Just because it’s miraculously been 80°F and sunny for the past couple of days here in New Jersey, doesn’t mean that comfort food weather isn’t on the horizon. When it hits, you’re going to want to have this recipe handy. ❄️

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

So, I’ve spoken a lot about the sauce (for good reason), but there are so many more things worth mentioning about this Saucy Spanish Chicken, Chorizo, and Potato Pot. Like, for example, how ridiculously amazing the chicken is. I almost called this recipe “Butter-Soft Spanish Chicken” because those chicken thighs and drumsticks wind up so tender that they practically melt in your mouth.

Speaking of butter soft, can I tell you that the halved mini yukon gold potatoes aren’t just thrown in there to fill you up– they are actually creamy little morsels of pure joy? Too late, I did anyway. Seriously though, this may be one of my favorite preparations of potatoes of all time, and they aren’t even crispy or fried or even the main ingredient, and therefore I am currently reevaluating everything I thought I knew about my potato preferences.

Or is it just that they are once again another vehicle for that delicious sauce? That very well may be it.

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

Wait, I have one last “buttery” comment. Butter beans. Have you had them before? They’re creamy, starchy, packed with protein and fiber, and they’re a part of this recipe that you don’t want to skip. Technically, they’re lima beans, but not like the green ones we pushed away as kids. You want to use the mature, large, cream-colored beans here, and you’ll eat up every one of them. If you have a hard time finding them at first, make sure you check the Goya section (which is usually in the International aisle of the grocery store). They’re worth seeking out. Plus, won’t you feel great when you get to say that you got your boyfriend / husband / kids / picky friend / self to eat lima beans? I think future-you already deserves a pat on the back for it, honestly.

No one has to know that they soaked up all of the flavor from the Spanish chorizo and that’s how you won everyone over. Go ahead and claim it’s your crazy cooking super-powers. In reality, it kind of is, right?

Spanish chorizo, by the way, is not the same thing as Mexican chorizo, so don’t make the mistake of confusing the two. Mexican chorizo is often sold raw and needs to be cooked before serving, like Italian sausage. Spanish chorizo, on the other hand, is sold dried, cured, and ready-to-eat. You can find it in sticks, kind of like pepperoni, usually in the same sections as other cured sausages.

I’ve talked about protein and starches plenty, but what about veggies? Don’t worry, there’s bell pepper, onion, and spinach in the Saucy Spanish Chicken, Chorizo, and Potato Pot, too, so it’s really a full meal just waiting to be enjoyed. And I’m going to finally stop rambling now so that you can do exactly that.

Just don’t forget to post a photo on Instagram with the tag #hostthetoast when you do, okay? If you do, it’ll show up on the You Made It page, and I love to show off all of the awesome photos you guys take!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Saucy Spanish Chicken, Chorizo, and Potato Pot


★★★★★

5 from 2 reviews

  • Author: Morgan
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 2 tablespoon oil
  • 8 chicken pieces (4 drumsticks & 4 thighs)
  • Kosher salt and black pepper, to taste
  • 8 ounces Spanish chorizo sausage, cubed
  • 1 onion, chopped
  • 3 red bell peppers, stemmed, seeded, and chopped
  • 5 garlic cloves, minced
  • 2 teaspoons chili powder
  • 15 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 cups chicken stock, plus more if needed
  • 10 ounces mini yukon gold potatoes, halved
  • 2 15–ounce cans butter beans, drained and rinsed
  • 1 bay leaf
  • 1 small bunch fresh thyme
  • 6 ounces baby leaf spinach
  • Crusty bread, to serve (optional)

Instructions

  1. Preheat oven to 375°F. Heat the oil in a large dutch oven or oven-safe pot over medium-high heat. Season the chicken parts liberally with salt and pepper. Brown the chicken pieces, a few at a time, until crisp all over but not cooked through. Remove the chicken from the pot and set aside.
  2. Add the chorizo to the pot and fry until the chorizo releases its oils, about 3 minutes. Stir in the onion and bell pepper and reduce the heat to low. Cook until softened, about 3-5 minutes. Mix in the garlic and chili powder and cook for an additional 2 minutes, stirring occasionally.
  3. Stir in the crushed tomatoes, tomato paste, chicken stock, potatoes, butter beans, thyme sprigs and bay leaf and bring to a light boil. Reduce to a simmer, cover, and cook for 10 minutes.
  4. Return the chicken to the pot. Cover and transfer to the oven. Cook for 30 minutes.
  5. Remove thyme sprigs and bay leaf. Taste and season with additional salt and pepper, if desired. Stir in the spinach until it wilts. Serve warm with crusty bread.
  • Prep Time: 30 mins
  • Cook Time: 1 hour

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

 signature

Saucy Spanish Chicken, Chorizo, and Potato Pot. This comforting one-pot dinner is going to wind up being one of your most requested meals. There's so much flavor in every bite. | hostthetoast.com

Filed Under: Food, Gluten Free, Main Course, One Pot, Potatoes, Poultry, Soups + Stews Tagged With: butter beans, Chicken, Chorizo, drumstick, Fall, lima beans, Pepper, potato, Recipe, Sausage, Spanish, Spinach, stew, thigh, Tomato, Winter

« 30 Minute Creamy Butternut Squash Pasta with Crispy Sage
Spider Web S’more Cheesecake Brownies »

Comments

  1. Travis says

    October 24, 2016 at 7:41 pm

    Made this tonight. Just couldn’t wait. So good and surprisingly easy. Everything worked so well together and that sauce is outrageous! Posted to Instagram, told my grandma and wrote recipe down for my nonexistent great-grandchildren to enjoy. Can’t wait for leftovers. Will probably be even better.

    Reply
    • Morgan says

      October 25, 2016 at 9:53 am

      I’m so glad you enjoyed it so much, Travis!

      Reply
  2. Julia says

    October 30, 2016 at 6:22 pm

    Hi, made this tonight and it was delicious! Even the 3 kids enjoyed it. The sauce is so flavourful. The only change I made is I added 1tbsp of sugar to the sauce to take the tomato acidity out a bit, but otherwise, did not change a thing. Will definitely be making again. Thank you!

    Reply
  3. Jaime says

    November 12, 2016 at 8:37 pm

    This is amazing. I subbed 1 tsp. Smoked paprika for 1 tsp. of the Chili powder. All three kids voted this a “make again meal.”

    Reply
  4. Jackie says

    March 7, 2017 at 8:09 pm

    I Made this tonight it is amazing!!!!!!!! First time ever making a Spanish dish & we loved loved it.

    Thanks

    So Yummy

    Reply
  5. Debbie White says

    April 3, 2017 at 3:57 am

    I made this for Sunday family dinner. Got rave reviews from the family! Easy to make, feeds a big family, and it was DELICIOUS!

    Reply
  6. Sandra McCaw says

    April 18, 2017 at 3:43 pm

    Could you add rice to this dish and end up with a paella like meal?

    Reply
  7. Nick says

    September 9, 2018 at 2:18 pm

    So good and so easy. It is going to be my new go-to impressor.

    Reply
  8. Marlene H says

    January 23, 2019 at 8:00 pm

    Made this tonight. I added a hand full of Spanish Olives. Hopefully I didn’t ruin the dish!

    Reply
  9. Nic says

    May 25, 2019 at 5:53 pm

    Made this tonight it was delicious! I added a couple of other ingredients and wow everyone devoured this meal, added chopped carrots and yellow pepper as well as the red also used hot paprika as well as some chilli flakes.. yum will most definitely make again.

    ★★★★★

    Reply
    • Morgan says

      May 26, 2019 at 11:50 am

      I’m so glad everyone liked it!! 🙂 Thanks so much for reporting back!!

      Reply
  10. Dawn Fitch says

    March 11, 2020 at 6:08 am

    Absolutely gorgeous thank you

    ★★★★★

    Reply
  11. Emma Johnston says

    April 14, 2020 at 10:51 am

    Could you add a little white wine to this ?

    Reply
    • Morgan says

      April 14, 2020 at 12:25 pm

      Absolutely, I think a bit of wine would be a great addition for flavor.

      Reply
  12. Cheryl says

    April 19, 2020 at 7:12 pm

    We made this for Sunday afternoon meal with fresh made baguettes straight from the oven. We used all thighs. Added 1/2 c wine and Spanish olives. Definitely a keeper! Thanks for sharing your recipe

    Reply
  13. Lilly says

    September 30, 2020 at 10:13 am

    Hi
    Very excited about making this but I’m unsure if I’m supposed to leave the skin on the chicken?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE »

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop