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Spanish Chicken

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

1 hour 5 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

759.3mg

Calories:

792

Protein

63.6g

Potassium:

660.3mg

Fibre:

3.8g

Carbohydrates:

30.9g

Fat:

43.1g

Saturated Fats:

11.4g

Polyunsaturated Fats:

1.7g

Monounsaturated Fats:

6.1g

Sugar:

6g

Vitamin A:

28.7%

Vitamin C:

245.8%

Calcium:

3.9%

Iron:

10.7%

About the Recipe

Chicken with a smoky kick. Another simple but tasty dish making it a family favourite. All in one pan, making the washing up easy too.
If you like your dish spicy you can always add a little chilli as well.
Add peas and olives to the dish too if you want.

Ingredients

  • 1kg chicken thighs with bones and skin

  • 100g of chorizo

  • 1 onion

  • 1 yellow pepper

  • 1 red pepper

  • 10 asparagus spears

  • 4 cloves fresh garlic

  • 1 tbsp olive oil

  • 1 tin of tomatoes

  • 1 teaspoon of smoked paprika

  • Salt and pepper

  • 2 tins of butter beans

Preparation

  1. Cut the onions and peppers into chunks and place into a large baking tray. Coat the chicken with salt, pepper and smoked paprika. Slice up the chorizo and put that in the pan along with the chicken some minced garlic and drizzle over the olive oil. Massage together so that all the veggies are coated with the oil and nestle the thighs in between the veggies ready to roast.

  2. Place in a pre heated oven at around 180oc and roast for around 45 minutes or until the veggies are softened and the skin on the chicken is crisp.

  3. Then add the tinned tomatoes to the tray stirring all the veggies into the sauce along its the drained butter beans. Cut the asparagus into half, lay across the top of the tray and place back in the oven for about 20 minutes.

  4. If you prefer a watery sauce then add water to the pan with the tomatoes.

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