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.