Easy Spanish Chicken
A hearty one-pan Spanish-inspired dish with tender chicken thighs, smoky chorizo, peppers, olives and butter beans. Perfect for a fuss-free weeknight dinner that's full of bold, warming flavours.
Ingredients
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Chicken Thighs⚖ 704 g 8 pcs
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Chorizo⚖ 150 g 2½ pcs
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Butter Beans⚖ 400 g None
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Extra Virgin Olive Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Green Olives⚖ 150 g 37½ pcs
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Tinned Tomatos⚖ 400 g None
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Yellow Pepper⚖ 150 g 1 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Red Pepper⚖ 150 g 🫑 1 pcs
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Garlic⚖ 20 g 🧄 4 pcs
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Parsley⚖ 25 g 1 pcs
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sweet smoked paprika⚖ 2.5 g ¾ pcs
Total nutrition
2697 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C/180°C fan/gas 6. Warm 2 tbsp of extra virgin olive oil in a large ovenproof frying pan over a medium heat and fry the diced onion, 150g chorizo and sliced red and yellow peppers with a pinch of salt and pepper for 15 minutes, until the vegetables have softened and the chorizo has released its oils. Add 1 tsp sweet smoked paprika and 4 crushed garlic cloves, and cook for a further 2–3 minutes until fragrant.
- Tip in a 400g tin of chopped tomatoes, 150g green olives and a drained 400g tin of butter beans, stir to combine and season well. Nestle 8 chicken thighs skin-side up into the pan and season generously. Transfer to the oven and bake for 40 minutes, until the chicken skin is crisp and the meat is cooked through and tender. Scatter with a handful of freshly chopped parsley and serve straight from the pan.
Source:
TheMealDB
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