Spanish Chicken and Potato Bake

One Pot Spanish Chicken and Potato Bake

For a modern update on a classic potato bake, dazzle the family with McCORMICK One Pot Spanish Chicken & Potato Bake. Created for the ease of one pot cooking, an exotic infusion of paprika, tumeric and nutmeg blend together with chicken and chorizo to make a fragrant dinner dish with hearty Spanish flare.

Just Add

500 g chicken thigh fillets, chunky diced (approx 4cm X 4cm)
1 chorizo sausage, diced
400 g can diced tomatoes
40 g One Pot Spanish Chicken and Potato Bake
1 cup water
3 medium size potatoes (500g), peeled and thinly sliced
1/3 cup sour cream

Oven Directions

Brown chicken and chorizo in a large heavy-based pot (oven and stove-top safe).
Add tomatoes, McCORMICK One Pot recipe base and water to the pot and stir. Layer potatoes over the chicken mixture and spray lightly with oil.
Place in a pre-heated 200°C oven and cook covered for 20 minutes, then cook a further 25 minutes uncovered until potatoes are golden.
Serve with a dollop of sour cream and green vegetables if desired.

Be Creative

* Use pork loin pieces instead of chicken thigh fillets for a different tasting dish.

* Use chicken mince instead of diced chicken and finely diced chorizo for a quicker cooking pie. Ensure mince is well browned and cooked in Step 1 then pie will only need to cook in oven for approximately 20 minutes or until potatoes are golden.