This is my take on Spanish Chicken, the below is a recipe for cooking for a family of 4 adults. You can edit quantities dependant on people’s appetites/ if there’s any children eating.
Time – Prep: 25 mins
Time – Cook: 45 mins
Approximate calories per portion: 560
Oven: 220 Degrees C (pre-heated)
- 8 boneless chicken thighs
- 2 bell peppers
- 1 chorizo ring (or a pack of sliced chorizo)
- 10 new potatoes (cut into same sized chunks)
- 5 salad tomatoes – quartered
- 5 garlic cloves or as many as you want…
- 2 courgettes
- 1 tin butter beans
- 4 small onions – quartered
- Salt & Pepper (to taste)
- Coconut Oil/ 1 Cal spray
- Prepare the oven tray by lining with foil
- Cut all the veg into chunks and spread them across the bottom of the tray, sprinkle with paprika as you place them to ensure all veg gets covered
- Add chorizo and garlic cloves to the veg by spreading across the whole tray to ensure the flavour is spread (if using sliced chorizo, scrunch it when you put it in the veg)
- Place the chicken on the top of the veg
- Drain the butter beans and spread evenly over the top of the mix
- Sprinkle with paprika
- Spread coconut oil/ spray with 1 cal spray all over the top of the mixture
- Salt and pepper to taste
- Use tin foil to line a large baking tray – this saves on cleaning as it will stop bits getting baked onto the tray and will allow you to empty all the mix from the tray without it sticking to the sides
- You can substitute any other vegetables you like with this recipe, some go with it better than others and of course the above are my favourites. However if you’ve got veg lying around that needs using I would say chuck it in, for example Aubergine goes nicely with it and celery adds a little extra crunch to the mix and although I don’t like them, I’ve been known to add mushrooms in the past which soak up a lot of flavour.
- Remember that when everything is added to the tray there will be enough, so if you look at the ingredients and think it might not be enough to be filling for everyone… don’t worry!
- Allow people 2 chicken thighs per portion (buy more and give 3 if people have bigger appetites)
- Chorizo cooked on the top of the mix will go crispy (which I like) but you can keep it soft by covering it with the veg/ chicken
- If you use chorizo slices, you may want to wrap them inside the chicken thighs
- Soft veg will cook faster, to ensure everything is cooked at the same time, make the potato portions than the courgette/ tomatoes/ peppers etc
- Try to make the same veg the same size i.e. all courgettes the same size – however the peppers don’t need to be the same size as the courgettes… (hope this makes sense)
- With the butter beans on the top of the mix they should crisp and burst their skins to create a nice crunchy texture
- Could be served with coleslaw/ garlic bread (you wouldn’t need that though – there’s plenty to eat without it)
- The mixture creates a lot of juice once cooked so I find couscous is a good way to soak it up and you don’t loose any of the great flavours. You could eat the couscous with the Spanish Chicken if desired or keep it to eat separately.
- This dish is filling on it’s own so can be quite a healthy family tea if you don’t add loads of extra unhealthy bits to it.