Easy Spanish chicken

Method6 steps · about 1 hr 15 min

1. 1

   Step 1: Heat the oven to 200°C / 180°C fan / gas 6. Peel and thinly slice the onion (1), wash, deseed and slice both bell peppers into strips, and cut all the chorizo (150 g) into rings. Heat all the olive oil (2 tbsp) in a large ovenproof frying pan over medium heat. Fry all the prepared onion, chorizo and peppers with the separate initial pinches salt (1 pinch) and pepper for fifteen minutes, until the vegetables soften and the chorizo releases its oils.

   Soften peppers and onion with chorizo · 15 minUses 2 tbsp Extra Virgin Olive Oil · 1 onion, thinly sliced in step 1 · 150 g chorizo, cut into rings in step 1 · 1 red bell pepper, deseeded and sliced in step 1 · 1 yellow bell pepper, deseeded and sliced in step 1 · 1 pinch salt for initial vegetable-chorizo fry · 1 pinch black pepper for initial vegetable-chorizo fry

2. 2

   Step 2: Peel and finely chop all four garlic cloves. Stir all the garlic and sweet smoked paprika (1 teaspoon) through the actual cooked base for a few minutes until fragrant.

   Uses All actual cooked base · 1 teaspoon sweet smoked paprika · 4 garlic cloves, finely chopped in step 2

3. 3

   Step 3: Open the tomato can and retain its juices. Drain and rinse the butter beans from their separate four-hundred-gram can. Stir all the canned tomatoes and juices, pitted olives (150 g) and actual drained beans into the cooked base and season with some of the separate additional salt and pepper to taste. Nestle all eight bone-in, skin-on chicken thighs skin-side up in the sauce and season the thighs with the remaining additional salt and pepper as needed.

   Uses All actual spiced base · 1 × 400 g can chopped tomatoes, including juices · 150 g pitted green olives · 1 × 400 g can butter beans, drained and rinsed in step 3 · 8 bone-in, skin-on chicken thighs · Additional salt for sauce and chicken, to taste · Additional black pepper for sauce and chicken, to taste

4. 4

   Step 4: Transfer the actual assembled pan to the preheated oven and bake for forty minutes, until the skin is crisp and every thigh is cooked through and tender, reaching at least 74°C / 165°F in its thickest part away from the bone. Continue cooking as needed to reach this endpoint.

   Bake chicken thighs until fully cooked · 40 minUses The complete assembled ovenproof pan

5. 5

   Step 5: Wash and chop the small handful flat-leaf parsley and scatter all of it over the actual fully cooked chicken and sauce.

   Uses All actual fully cooked thighs and sauce · 1 small handful flat-leaf parsley, washed and chopped in step 5

6. 6

   Step 6: Serve the finished dish as four portions, giving each portion two cooked thighs with the actual chorizo, peppers, tomatoes, olives, butter beans and cooking sauce.

   Uses All finished thighs, vegetables, beans and sauce