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Spanish Chicken

Spanish Chicken

By not-recognizedPublished on 26 April 2022This simple stove-top stew can be served with crusty bread, new potatoes or rice. You can let this simmer quietly away while you get on with other things.
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Time and servings

50 minsTotal time
4Servings
5 minsPrep time
45 minsCooking time

Ingredients

  • 2 tbsp of olive oil
  • 2 onions, chopped
  • 110 g of chorizo
  • 1 clove of garlic, crushed
  • 1 each red, yellow, green pepper deseeded and chopped
  • 6 chicken thighs
  • 400 g of chopped tomatoes
  • 4 tbsp of flat leaf parsley chopped

Method

  • Step 1

    Heat the olive oil in a large frying pan and cook the onions until softened. Add the chorizo and peppers and continue to cook for about 5 minutes, stirring from time to time.

  • Step 2

    Add the garlic and continue to cook for a minute or two before adding the chicken thighs. Cook, turning frequently, until browned all over.

  • Step 3

    Pour over the chopped tomatoes, stir, and once simmering, gently cover with a well-fitting lid. Leave to cook like this for 20-30 minutes, lifting the lid occasionally to stir. If it looks a little dry at any point add a little water.

  • Step 4

    Season to taste and serve sprinkled with chopped parsley.