
Easy Spanish chicken
This vibrant dish brings the bold, sun-drenched flavors of Spain to your table with minimal effort. Tender chicken thighs nestle into a rich sauce of caramelized onions, smoky chorizo, and roasted peppers, all kissed with a deep, earthy paprika and garlic. A splash of red wine adds a velvety complexity, balancing the dish’s natural sweetness and spice. It’s a foolproof meal that delivers restaurant-worthy taste with just one pan and a little oven time.
Ingredients
- Extra Virgin Olive Oil2 tbsp
- Onion1
- Chorizo150g
- Red Pepper1
- Yellow Pepper1
- sweet smoked paprika1 teaspoon
- Garlic4 cloves
- Tinned Tomatos400g
- Green Olives150g
- Butter Beans400g
- Chicken Thighs8
- Parsley1 Handfull
Nutrition
Directions
- 1
step 1
- 2
Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
- 3
step 2
- 4
Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.
- 5
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- 6
3 Budget Egg Ideas
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