Easy Spanish chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp extra virgin olive oil
- 1 onionthinly sliced
- 150g chorizocut into rings
- 1 red pepperdeseeded and sliced into strips
- 1 yellow pepperdeseeded and sliced into strips
- 1 tsp sweet smoked paprika
- 4 garlic clovesfinely chopped
- 400g can chopped tomatoes
- 150g pitted green olives
- 400g can butter beansdrained and rinsed
- 8 bone-in, skin-on chicken thighs
- small handful of flat-leaf parsleychopped
Nutrition: Per serving
- kcal567
- fat37g
- saturates10g
- carbs19g
- sugars10g
- fibre9ghigh
- protein35g
- salt2.74g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
step 2
Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.
