Spanish Chicken With Chorizo 

1 Large Onion (chopped) 
2 tablespoons Olive Oil 
2 Cloves Garlic (crushed) 
1 Orange and 1 Red Pepper (sliced finely) 
1 Tin Chopped tomatoes 
2 teaspoons Paprika 
1 teaspoon Oregano 
1 Large Tablespoon Tomato Puree 
¼ pint Chicken Stock (use 1 cube) 
¼ pint White Wine 
Salt and Pepper to taste 
8 Chicken thighs (skinless and boneless) 
1 x Chorizo sausage (Chopped into small chunks) 
Use a wide, shallow and heavy based casserole pan. 
Fry onion in the olive oil on a medium heat until soft, then add the Chorizo, Garlic, Oregano and Paprika, continue cooking gently for 2 minutes. 
Turn up the heat slightly then add the Tomato Puree and White Wine cook for another 5 minutes, while stirring occasionally, until the wine has reduced. 
Stir in the Peppers, Tinned Tomatoes, Chicken Stock and keep stirring until everything has come together 
Finally, lower the heat to a simmer and place in the whole chicken thighs covering with the sauce. Season with Salt and Pepper. 
Cover with a lid or foil and cook in the oven for 20 mins on 180c, until the chicken is cooked through. Remove the lid and place back in the oven for a further 15 minutes. 
Serve with Long Grain Rice and Green Beans. 
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