Easy Spanish chicken

Name: Easy Spanish chicken
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp Extra Virgin Olive Oil; 1 Onion; 150g Chorizo; 1 Red Pepper; 1 Yellow Pepper; 1 teaspoon sweet smoked paprika; 4 cloves Garlic; 400g Tinned Tomatos; 150g Green Olives; 400g Butter Beans; 8 Chicken Thighs; 1 Handfull Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Extra Virgin Olive Oil2 tbsp
Onion1
Chorizo150 g
Red Pepper1
Yellow Pepper1
Sweet smoked paprika1 tsp
Garlic4 cloves
Tinned Tomatos400 g
Green Olives150 g
Butter Beans400 g
Chicken Thighs8
Parsley1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
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.
2
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.
3
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