One-Pot Chicken, Chorizo And Nduja Bake

This one-pot chicken with chorizo and Nduja bake make such a beautiful family meal. Delicious and quick to make, perfect for the end of a long exhausting day. One of those days when you come home and you just want to have a delish comfort meal. A meal that is ready in no time and takes little prep to get to the table. I am always up for such dishes and I am sure you are too.

Jump to:

• ❓What is Nduja sauce or paste?
• 🥘 Ingredients
• 🔪 How to make one-pot chicken and nduja 
• 💭 FAQs
• 🤹‍♂️Variations
• 🍽 How to serve this one-pot chicken dish?
• 📍Tips
• 🍗 More chicken dishes you may really enjoy:
• One pot chicken, chorizo and nduja bake

❓What is Nduja sauce or paste?

Nduja (pronounced en-DOO-ya) is a Calabrian ( the toe of Italy's boot) specialty. The origins of this specialty are a little shadowy. It is believed it arrived in the area when Napoleon conquered Naples, to the north, in 1806, and since, it was a poor man's version of andouille sausage. Some were making this paste with pork fat and some odd animal bits like, ground lungs spiced very well with the local fiery chilies, making it into a sausage which was then aged or smoked.

Truthfully, the original recipe, whatever that was, is no longer followed and this is mainly I believe because the nduja paste was super spicy. The recipe nowadays varies from kitchen to kitchen. It is very good to find a good source for a nice and tasty nduja paste to use.

In the US, for example, Iowa's La Quercia makes its nduja paste a bit unconventionally, with prosciutto, speck, coppa, and chilies. Chicago's 'Nduja Artisans make their nduja from fatback, and pork shoulder and add chilies, a lot less than Calabrians do, so it is not so spicy.  

🥘 Ingredients

• chicken legs cleaned and trimmed of all visible fat
• creme fraîche or heavy cream
• potato - small salad potatoes are the best otion to keep them whole and look nice
• mushrooms - I prefer chestnut or cremini for extra flavor
• chorizo - good quality is important
• chicken stock - ideally unsalted
• Nduja paste - a good quality one
• onion or leek
• garlic cloves
• fresh thyme
•  salt and black pepper 

🔪 How to make one-pot chicken and nduja 

I started off cooking this on the stove and finished it in the oven to reduce the juices nicely and cook the chicken and the potatoes to perfection. It can, however, be made just on the stove or just in the oven, whatever you prefer.

I chose to make it using both means because I had time but if the time it’s not on your side, place it all in one pot and allow it to bake for approximately 45 min at 190°C or 375°F. 

Step 1

Pre-heat the oven

Place the skillet on medium fire

Step 2

Cook the chicken legs on both sides, add the cubed/sliced chorizo. Remove the excess fat (see tips).

Add the potatoes (skin on), mushrooms, garlic, onion or leek.

Add the chicken stock mixed with the Nduja sauce or paste, the heavy cream (creme fraiche) and some of the thyme leaves.

Step 3

Place the skillet in the oven, cook a little more and the best part.... Serve!

💭 FAQs

🤹‍♂️Variations

Chorizo is a really nice ingredient to add to this dish. It gives a great flavor as well as color but if you do not like it or cannot eat chorizo, replace it with andouille or any opened sausage like this mici recipe if you like. You may want to add some paprika to achieve that nice deep red color.

Or why not try this Thai-style roast chicken, absolutely delicious too.

Other chorizo dishes you may like to try: Easy Prawn and Chorizo Pasta, Low Carb Prawn, Chorizo And Cauliflower Couscous, or side dishes that are to die for Sweet Potato With Mushrooms, Green Beans, And Green Leaves

🍽 How to serve this one-pot chicken dish?

This one-pot chicken, chorizo, and nduja bake dish is great served with couscous, coconut rice, or a nice crusty homemade flatbread. Absolutely delicious and what comfort food should be all about.

It is also delicious and served with nicely al-dente cooked pasta like fettuccine, fusilli, rigatoni, spaghetti, linguini (my favorite), pasta penne or orzo (kids' favorite).

Serve it with a slice of nice rustic bread, with bulgur or couscous, and with some nice boiled green beans, broccoli, asparagus, or whatever greens you like or fancy. Enjoy!

📍Tips

1. Add some Cajun seasoning, fresh red chili, or dry flakes for more spice.
2. Brown the chorizo first helps to add a rich flavor and color to the dish. Skip this if you are in a hurry, but I highly recommend doing it for the best color and flavor.
3. Remove excess fat released from cooking the chicken and the chorizo with one or two paper towels. It can be a little too oily otherwise.
4. Use a cast iron skillet to make this dish but if you don’t have a skillet you may use any tray or ovenproof dish the size you desire. I love cooking in cast iron dishes as the food tastes clearly different and that’s a lot better.

🍗 More chicken dishes you may really enjoy:

Let’s get cooking folks, apron on, chopping board out, spirits high, and get all the fun started.