Spanish Chicken Bake

Spanish Chicken BakeSo let me paint you a mental picture, one I am sure you can sympathise with… Its been a tough, long and frankly awful day, you fancy something hearty, full of flavour, satisfying and most importantly quick to prepare and even quicker to clean up!  This one pot bake is the ideal solution whether cooking for two or a family of four.

For this bake I used whatever I had left in the fridge which were odds and ends of various vegetables (I missed a weekly shop over Easter! Not like me!) you can use any you like – but make sure you stick to tough vegetables that don’t contain too much water.

Ingredients (serves 4-6)

Chicken thighs – 6 ‘slash’ each one a couple of times with a sharp knife (I don’t mind them on the bone and with the skin on but if you’re watching your fat intake you can remove the skin)
100g Chorizo – chopped into small cubes ( peel the skin if required)
500g white potatoes – chopped into large bite size chunks
1 Red pepper – chopped into large bite size chunks
1 Courgette – Chunky slices cut in half
1 Red onion – You guessed it! Chopped into bite size chunks
300g Cherry tomatoes – Stop!  Leave these whole!
Smoked paprika – 3 tablespoons
Chili flakes – teaspoon
Salt and pepper
Splash of red wine or balsamic vinegar
Olive oil

Suggested alternatives: sweet potatoes, yellow peppers, shallots, squash/pumpkin
1. Oven – pre-heat on gas mark 6
2. Vegetables and Chorizo – Pop all the veg and chorizo in your baking tray or dish (make sure its large enough so that the veg isn’t anymore than a layer thick). Sprinkle with 2 tablespoons of paprika, a glug of olive oil, the chili flakes, salt and pepper, the wine or vinegar – toss it all together well and spread evenly.
2. Chicken – Place the chicken thighs neatly on top, sprinkle with the remaining paprika, season with salt and pepper and a final glug of olive oil. Place it in the oven on the middle shelf. Check on it after about 30 minutes, Move the veg around a bit – it its looking a bit dry at this stage (particularly if you removed the chicken skin) splash in a little hot water from the kettle. Cook for a further 15 mins, or until the chicken is cooked.
3. Serve – in a deep dish, garnish with a sprig of basil or parsley and don’t forget to pour over the juice!  Enjoy!

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