Easy Spanish chicken

Name: Easy Spanish chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 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

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Serves 8 740 kcal per serving Prep 20 min Cook 1 h

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

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.
Stir in the smoked paprika and crushed garlic and cook for 1–2 minutes until fragrant.
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.
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.
Scatter with chopped parsley and serve hot.

Tips

Use bone-in chicken thighs for the best results; they stay juicy and develop more flavor in the oven than breasts.
Add the olives and lemon slices directly into the pan to roast; they release incredible juices that flavor the sauce.
Toss everything in plenty of smoked paprika (pimentón) for that authentic, earthy Spanish aroma.

Variations

Chorizo Addition: Add chunks of spicy chorizo to the tray to release smoky oils and extra protein.
Potato Traybake: Add halved baby potatoes to the pan at the start to soak up all the delicious chicken juices.