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.
30 Minute Cookbook, Reader’s Digest
| Servings | Prep Time |
| 4servings | 30minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
Ingredients
- 2 tbsp olive oil
- 8 boneless skinless chicken thighs
- 1 medium red onion
- 1 clove garlic
- 1 red pepper
- 1 yellow pepper
- 1 540ml can chopped tomatoes
- 2/3 cup dry white wine
- 1 tbsp paprika
- 75 g chorizo sausage
- 1 tbsp pitted black olives
- Salt and black pepper
- bunch parsley to garnish
- crusty white bread to serve
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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.
