Today’s dish is Spanish chicken, so called for it’s distinctive taste of Chorizo and Paprika.
Ingredients
- 8 pieces of skinned Chicken Thigh
- ½ Chorizo, use all if preferred
- 2 large Onions sliced finely
- 4-5 mushrooms
- 2 medium sized chopped tomatoes
- 2tsps of Garlic Granules or 2 crushed Cloves of Garlic
- 2tsps of Paprika, I used hot
- 2tsps of vegetable stock or 1-2 Chicken stock cubes. Start with one so as dish won’t be over salty
- ¼tsp of Black Pepper
- Fresh chopped Parsley, around a handful
- 3 Bay leaves
- Juice of one Lemon
- ¼ pint of water
- 1tbls of oil for frying
Method
- Heat the oil in a large frying pan until very hot and quickly brown the chicken, remove from the heat.
- In a large casserole dish, mix the remaining ingredients together.
- Add the Chicken and stir through.
- Cook in the centre of a preheated oven 180°c, 375°f, gas mark 4 for 1hour or until the chicken is cooked through.
- After 45mins check that there is still enough liquid, if needed add another splash of hot water.
- Alternatively if there is too much water cook for the remaining 15mins without the lid.
- If needed add a little cornflour mixed with water to thicken at the end.
- Serve with rice or wee potatoes.
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Looks amazing. I love Chorizo and can’t wait to make this. Thanks Helen, we missed you.
Thank you Jillian, it’s great to be back. Let me know how you get on with making this, always great to get feedback. H
Lovely recipe Helen – for people who don’t eat pork (and many guests don’t for various reasons) what do you suggest as an alternative to chorizo in your chicken recipe?
a) just leave it out – you’ll still have a delicious dinner
b) more spicy herbs + tomato
c) ?????
Many thanks for any suggestions
Ben
This recipe can be made with or without Chorizo however if leaving it out I’d suggest adding a little smoked paprika as well as ordinary paprika to get the distinctive flavour. Using a traditional beef village sausage would work if you are looking for a little coarseness to add texture. Start with a small quantity of smoked Paprika as you can add more as you go. H
Thanks Helen – I like both suggestions – smoked paprika and beef village sausage, with the second being cheaper and easier to access for most people.