Easy Spanish chicken

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

Instructions

1. Preheat the oven to 200°C (180°C fan). Heat the olive oil in a large ovenproof frying pan over medium heat. Add the finely chopped onion, sliced chorizo and sliced peppers. Season with a pinch of salt and black pepper and cook for about 15 minutes, stirring occasionally, until the vegetables are soft and the chorizo has released its oils.
2. Stir in the smoked paprika and crushed garlic and cook for 1–2 minutes until fragrant.
3. Add the canned tomatoes, green olives and butter beans. Stir well, season to taste, then nestle the chicken thighs skin-side up into the sauce and season them well.
4. Transfer the pan to the oven and bake for about 40 minutes, until the chicken skin is crisp and the meat is cooked through and tender.
5. Scatter with chopped parsley and serve hot.

instructions_source: editorial-classic