Spanish-style baked chicken and chorizo
Servings Prep Time
4 10mins
Cook Time
40mins
Servings Prep Time
4 10mins
Cook Time
40mins
Ingredients
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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