Spanish Style Chicken

Spanish Style Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Tender Juicy Smoky Thighs with potato and chorizo

For the lovers of those awesome Mediterranean flavours, this chicken dish will leave you wanting more once it explodeson your taste, so maybe triple this recipe. I used chicken thighs for this Spanish style chicken, as they are so much more flavourful and they stay quite juicy when cooked longer. The potatoes are cut medium thin using a knife, and alternating each potato slice with a slice of chorizo, roasted in the oven with a little thyme and olive oil. They absorb the smoky flavour and soak up the fats from the chorizo and develop crispy edges making those alone enough to die for. There’s a little more involved in this recipe but believe me it’s well worth it. Enjoy this Spanish Style Chicken.

Ingredients

4 chicken thighs
1 chorizo sausage
1 clove of garlic
½ red onion
1 red bell pepper (capsicum)
2 small to medium potatoes
1 tbsp flour
1 tsp smoked paprika
½ tsp. dried oregano
½ tsp. dried thyme
8 green olives
1 cup chicken stock
½ cup white wine
Salt and pepper
Olive oil
Optional (Fresh oregano leaves for garnish)

Steps

Step 1
Slice the chorizo medium thin size on an angle to achieve longer slices. Slice the potatoes approx the same thickness. Place in a mixing bowl with drizzled olive oil and dry thyme.
Step 2
In a large sheet pan, (with optional parchment paper) add thinly sliced potatoes and chorizo slices. Do this by overlapping alternating slices. (you can use two chorizo slices to each potato slice). Drizzle with olive oil and place to roast in oven at 350°F – 180°C for 30 minutes.
Step 3
Mix the flour, smoked paprika, oregano, salt and pepper. Coat the chicken thighs in the mixture. Ensure they are well coated so all the mixture is used up.
Step 4
Peel and slice the red onion, set aside. Clean, remove seeds and slice the bell pepper, set aside.
Step 5
Add olive oil to a frying pan on high heat, add the chicken thighs and cook until nice and brown on each side. Set aside on warm plate.
Step 6
To the same pan, add the sliced red pepper, sliced red onion and garlic, leave to sweat then deglaze with white wine.
Step 7
Return the chicken with any juices and add the chicken stock. Bring to a simmer, then leave to cook on very low heat for 30 minutes.
After 10-15 minutes, add the green olives (half way through cooking)
Step 8
Remove potatoes from oven and place neatly on plate, add the sauce first around potatoes and chicken on top. Garish with oregano leaves as an option.

Recipe tags: Spanish Style Chicken

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