This winter one pot wonder is packed full of flavour and on the table in 50 minutes. I serve it with bread to soak up all the lovely sauce, but you could try serving it on polenta or mashed potato. This will become a family favourite! Enjoy.
Don’t have 50 minutes? Make it on the weekend and reheat it, covered with foil, in a 200°C oven for 30 minutes or until hot.
Spanish-style baked chicken and chorizo
Prep time: 10 mins
Cooking time: 40 mins
- 1 tablespoon olive oil
- 4 large chicken thigh cutlets, skin on
- 1 red onion, cut into thin wedges
- 1 chorizo sausage, thinly sliced
- 1 ½ teaspoons mild paprika
- 400g can tomato puree
- 400g can butter beans, rinsed, drained
- 130g sweet berry truss tomatoes (or cherry truss tomatoes), cut from vine
- ½ cup pitted green Sicilian olives, halved
- 1 tablespoon lemon juice
- lemon wedges, to serve.
1 Preheat oven to 200°C/180°C fan-forced. Heat oil in a large deep ovenproof frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Remove from pan.
2 Add onion and chorizo and cook, stirring, for 3-4 minutes or until onion softens. Add paprika and cook, stirring, for 1 minute or until fragrant. Add puree, beans and 1 cup (250ml) water and bring to the boil.
3 Return chicken, skin side up, to pan. Transfer to oven and bake, uncovered, for 30 minutes or until chicken is cooked through, adding tomatoes for the last 10 minutes of cooking time.
4 Stir in olives and juice. Season with salt and pepper. Serve chicken with sauce, lemon wedges and crusty bread.
TIP: Adults may want 2 pieces of chicken. If so, increase chicken to 6 pieces. The remaining recipe will be fine.