Monday, 9 May 2016

Spanish Chicken

The inspiration for this dish came from the Hairy Bikers. I adapted (as you do) to make it even more delicious. This is a very healthy low fat dish.

Serves 4 people

You will need:

8 chicken thighs (skinless and boneless) although any chicken pieces will do really.
500g potatoes (I used a mixture of sweet potato and new potatoes)
3 onions
10 cloves of garlic
75g chorizo
1 teaspoon of oregano
1 teaspoon of smoked paprika
1/4 pint of chicken stock
1 tin of tomatoes
10 cherry tomatoes
1 pepper ( I used yellow and red because they were quite small)
Black pepper
Spray oil

Turn the oven to 200C

Spray the baking tin with spray oil
Chop the potatoes into chunks and add to a large baking tin.
Quarter the onions and toss them in too.
Throw the garlic in unpeeled.
Pour in one tin of tomatoes and add the cherry tomatoes. Sprinkle generously with salt and pepper.
Put this into the oven for 20 minutes.
After 20 minutes take out the tin.
Peel and slice the chorizo into thin slices and add to the potatoes.
Put 2 or 3 slits into the chicken thighs and put them on top of the potatoes and chorizo.
Sprinkle the oregano and smoked paprika over everything.
Put back into the oven for 20 minutes.
Take out of the oven and add 1 quarter of a pint of chicken stock and sprinkle the Sliced pepper over the top.
Turn the oven up to 220C and ut back into the oven for about 20 minutes until the chicken and potatoes are cooked.
Serve with crusty bread.

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