One Pan Spanish Chicken

We told you it wouldn’t be long before we were back with the recipes! This one is one of our favourites, we have been known to have it every other week sometimes if running low on inspiration. It’s another one-pan wonder (neither of us are fans of washing up) and the ingredients can be swapped around -there are several different variations which we will share with you at a later date.

This one is the Spanish version, it feels particularly Autumnal but is gorgeous any time of the year.

Ingredients (for 2 hungry adults):

  • 4 chicken thighs – bone in and skin on
  • About 5-80g of chorizo – you can choose normal or picante depending on how spicy you like things – cubed
  • 1 410g tin of butter beans
  • 2-3 sweet potatoes, peeled and cut into chunks
  • 1-2 red peppers, cut into chunks
  • 1 orange
  • 200ml chicken stock
  • 2 tsp smoked paprika
  • Olive oil
  • Salt
  • 1 whole bulb of garlic (we forgot to buy any for this time and it was still nice without it)
Guess where we shop.  Other food retailers are available.
Guess where we shop. Other food retailers are available.

Grab your chopped vegetables and place in a large roasting dish along with the butter beans and the chorizo. Make up the chicken stock and squeeze in the juice from the orange and then stir in 1tsp of the smoked paprika. If you’re using the bulb of garlic leave it whole but remove as much of the papery skin as possible so that each individual clove is exposed. Place this in the middle of the roasting dish nestled amongst the vegetables.

Don't forget the garlic.  D'oh!
Don’t forget the garlic. D’oh!

Pour the stock/orange/paprika mixture over all of the vegetables trying to get everything coated, then place the chicken thighs on top (skin side up) and sprinkle them with sea salt. Put this in a preheated oven at 200 degrees for 40 minutes, checking about halfway through to make sure the pieces near the edge aren’t burning. After 40 minutes mix the remaining 1tsp of paprika with 1tsp of olive oil and brush this over the chicken thighs which will have started to go beautifully crisp by now. Whack this back in the oven for 10 minutes and you’re done!

One of our absolute favourites!
One of our absolute favourites!

We love this meal not just because it’s ridiculously tasty but it’s low maintenance, you can get on with other stuff while it cooks and it will forgive you if you overcook it because the stock keeps the chicken really moist.

Give it a go and keep an eye out for the other variations!

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