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Spanish Chicken with peppers and smoked paprika

 


Spanish Chicken with peppers and smoked paprika

Prep Time ~ 35 mins Cooking Time ~ 50 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

 

Ingredients

2 tablespoons olive oil

4 chicken thighs

2 chicken breasts cut in half

2 red onions, sliced

1 large red pepper, deseeded and sliced

2 garlic cloves, crushed

250g / 9oz chorizo, diced

1 x 400g can chopped tomatoes

250ml / 8floz chicken stock

150ml / ¼ pint dry white wine

1 rounded teaspoon smoked paprika

1 pinch saffron (optional)

50g / 2oz raisins (optional)

2 strips orange zest

1 sprig fresh thyme

Approx. 20 mixed olives

1 x 400g can chickpeas, drained and rinsed

2 tablespoons fresh parsley, chopped

Salt and pepper

 

You will need: a large ovenproof casserole dish with a lid

 

Method

  • Heat 1 tablespoon of olive oil in a large frying pan. Add the chicken and brown well all over. Transfer to the casserole dish.
  • Use the remaining oil to cook the onions in the frying pan until they turn golden brown.
  • Add the peppers and garlic and cook for a further minute. Remove from the pan with a slotted spoon and add to the chicken.
  • Brown the chorizo in the frying pan and add this to the chicken.
  • Preheat the oven to 170C, Gas mark 3.
  • Pour the tomatoes, stock and wine over the chicken and add the smoked paprika and saffron (if using). Add the raisins, orange zest and thyme, season and mix well.
  • Add the olives and chickpeas bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
  • Scatter with parsley and serve with rice.