Baking, Chicken, Main, Stews & Braises, Tomatoes, Weeknight Meals

Spanish-style baked chicken and chorizo

This winter one pot 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 potatoes. 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 200C oven for 30 minutes or until hot.

Spanish-style baked chicken and chorizo
Spanish-style baked chicken and chorizo
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
40 mins
Servings Prep Time
4 10 mins
Cook Time
40 mins
Spanish-style baked chicken and chorizo
Spanish-style baked chicken and chorizo
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
40 mins
Servings Prep Time
4 10 mins
Cook Time
40 mins
Ingredients
Servings:
Instructions
  1. Preheat oven to 200C/180C 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.
Recipe Notes

Adults may want 2 pieces of chicken, if so increase chicken to 6 pieces. The remaining recipe will be fine.

This kitchenink recipe is also published on the Hills District Mums website.

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