Spanish-Style Chicken
Salty black olives, sweet red and yellow peppers, spicy chorizo sausage, and white wine bring the flavours of the Mediterranean to joints of rich, dark chicken for an easy Spanish-style chicken casserole the whole family will enjoy.
2 tablespoons olive oil
8 boneless, skinless chicken thighs
1 medium red onion
1 clove garlic
1 red pepper and 1 yellow pepper
1 can (540ml) chopped tomatoes
2⁄3 cup dry white wine
1 tablespoon paprika
75 g chorizo sausage
1 tablespoon (25 g) pitted black olives
Salt and black pepper
To garnish: a bunch of parsley
To serve: crusty white bread
- Heat the oil in a large flameproof casserole, then cut the chicken thighs in half and fry them over a high heat until golden.
- Peel and thinly slice the onion and peel and crush the garlic. Add them to the chicken. Rinse and slice the peppers and add them too. Fry until they are lightly browned and slightly softened.
- Stir in the tomatoes, wine, and paprika and bring to the boil. Slice the chorizo thickly and add it, then simmer for 15 minutes, or until the chicken is cooked.
- Halve the olives, add them to the Spanish-style chicken casserole, then season to taste. Rinse, dry, and chop the parsley. Garnish with the parsley and serve with some crusty bread.
Serves 4
PER SERVING
calories 566
carbohydrate 49 g (including sugar 13 g)
protein 44 g
fat 21 g (saturated fat 5 g)
Good source of vitamins A, B group, C, E, and folate and selenium.
30 Minute Cookbook, Reader's Digest
