Easy Spanish chicken
This Spanish chicken dish cooks mostly in one pan, making for easy cleanup. Chicken thighs get nestled into a rich sauce of chorizo, peppers, tomatoes, and butter beans. The chorizo releases its oils into the vegetables, building a deep base of flavor before everything goes into the oven. You'll pull it out when the chicken skin is crisp and the meat is tender, ready for a scatter of fresh parsley.
RBy Recipes.zoneMain course
Method
2 steps · 33 min total
- 01
Sauté Vegetables and Chorizo
Get your oven going to 200°C/180°C fan/gas 6. In a large ovenproof frying pan, warm the olive oil over medium heat. Add the onion, chorizo, and peppers with a pinch of salt and pepper, frying for about 15 minutes until the vegetables soften and the chorizo renders its oils. Stir in the paprika and garlic, cooking for another few minutes until you can smell their aroma. - 02
Bake with Chicken
Add the chopped tomatoes, olives, and butter beans to the pan, stirring everything together and seasoning to taste. Tuck the chicken thighs into the mixture, seasoning them well. Transfer the pan to the hot oven and bake for about 40 minutes, until the chicken skin is crisp and the meat is cooked through and tender. Finish with a sprinkle of fresh parsley before serving.
