spanish chicken

Now I’m not making any claims for authenticity here – this got its name simply because it has chorizo and paprika in it. It’s super easy to make and completely delicious. You will need (serves 2):

Chicken thighs (I normally allow 2 per person but cook extra as it’s lovely cold)
Chorizo – I use the Unearthed cooking chorizo chopped in half but any chorizo will do
1 medium to large potato per person, cut into smallish cubes
1 red onion, cut into eighths (medium chunks? I dunno, I always says eighths as Mike does all the onion chopping for me* and he likes precise instructions)
1 red and 1 yellow pepper (or 2 red, whatever you like really, but not green), cut to about the same size as the onion
3 garlic cloves
1 lemon
1 tsp smoked paprika
A small bunch of fresh oregano

Preheat the oven to 200 (or whatever the equivalent gas mark is). Put a sploosh of olive oil into a high-sided roasting dish and put in the oven to get hot. Toss the potato chunks in the paprika then add to the hot oil in the roasting dish. Make sure the potato is evenly spread out and then return the roasting dish to the oven for 10 minutes.

In a hot frying pan sear the chicken thighs, skin side down first, for a couple of minutes each side until they get a nice bit of colour (I don’t bother using any oil here). This is the stage where I always promise myself I’ll buy one of those fat splatter guard thingies, so you might want to stand back from the spitting pan a bit. Also, popping the extractor fan on might be wise. Add the chunks of chorizo and push around the pan for a minute or two.

Take the dish with the potatoes out of the oven and add the peppers, onion, chorizo and garlic (keep the cloves whole and unpeeled but squash them a bit with the flat bit of a big knife), tumble everything about a little, then lay the chicken thighs on top. Tuck a few sprigs of oregano in amongst the jumble of yummy things and squeeze the lemon over the chicken. Season the chicken with salt and pepper, top with a drizzle of olive oil and put in the oven for about 40-45 minutes.

Serve with a green salad and crusty bread for mopping. The bits around the edge in the picture might look a little burnt but trust me, they’re the BEST bits – make sure you snaffle them (chef’s perks).

* Because it really REALLY hurts my eyes, not cos I’m a lazy cow


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