Spanish Chicken with Chorizo
Chicken and butter beans in smoky chorizo-paprika sauce — one Spanish pan, zero leftovers.
- Total
- 35 min
- Serves
- 4
A one-pan Spanish chicken that cooks itself generous: thighs nestled into a sofrito of onion, peppers, chorizo and smoked paprika, simmered with tomatoes, olives and butter beans until the sauce turns brick-red and the chicken falls tender. The beans drink the paprika oil — they're secretly the best part. Crusty bread, obviously.
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
- Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
- Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.
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Nutrition (per serving)
- Calories
- 600
- Protein
- 40 g
- Fat
- 30 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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