Easy Spanish chicken
This Spanish chicken relies on chorizo's rendered fat and paprika's deep smokiness to build flavor without fussy technique. The dish exemplifies how Spanish cooks maximize pantry staples,tinned tomatoes, peppers, garlic,letting each ingredient's character emerge rather than mask it. One pot, patient simmering, and you've captured the logic of a cuisine built on restraint and respect for raw materials.
Instructions
step 1 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. step 2 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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