Spanish Chicken
By not-recognized
Published on 26 April 2022
This 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.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.