spanish chicken

I borrowed an old Delicious magazine from the library last week, and found an awesome recipe for spanish chicken! I made a few changes as firstly I only wanted to make dinner for 2, and really couldn’t be bothered going out to the supermarket for new ingredients! This is the result:

Spanish chicken with chorizo and beans

  • 1 tbs olive oil
  • 100g sliced chorizo
  • 2 chicken breast fillets
  • half an onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 tsp smoked paprika (pimenton)
  • 1/2 cup (125ml) dry white wine
  • 2 bay leaves
  • 200g canned chopped tomatoes
  • 1/2 cup (125ml) chicken stock or water
  • 6 green olives
  • 200g butter beans, rinsed, drained
  • Chopped flat-leaf parsley, to garnish
  • pumpkin and sweet potato,chopped into 1-2cm cubes, roasted, to serve
  1. Preheat oven to 180°C.
  2. Chop pumpkin and sweet potato into 1-2cm cubes, and place on tray, splash some oil on and put in the oven.
  3. Heat the oil in a large casserole over medium-high heat. Cook chorizo, stirring, for 3-4 minutes until browned. Remove and set aside. Season chicken and cook for 1 minute until golden, then turn and cook for 1 minute. Set aside.
  4. Turn heat to medium, add onion to pan and stir for 2 minutes until soft. Add garlic and cook for 1 minute. Add paprika and wine and cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato and stock and bring to the boil.
  5. Return meat to pan, pushing it into sauce, cover and cook in oven for 20 minutes. Stir in olives and beans and bake for 5 minutes. Season, top with parsley and serve with pumpkin and sweet potato.
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