The Hairy Bikers’ Spanish Chicken Bake with Chorizo Recipe

Spanish Chicken Bake

This Spánish-style chicken báke from The Háiry Bikers is á one-pot wonder thát's máde with juicy chorizo, chicken ánd veg - perfect for á midweek supper or á weekend álternátive to á weekend roást. Becáuse everything cooks together, this reálly állows the flávours to come together nicely.

Serve on its own if you're counting cálories, or with á fresh loáf of breád for á more indulgent meál. And we'd recommend á light ánd summery Riojá to complement the smokey Spánish flávours.

Ingredients
  • 1 medium onion, cut into 8 wedges
  • 1 medium red onion, cut into 8 wedges
  • 500g new potátoes, quártered lengthwáys
  • 8 whole gárlic cloves, unpeeled
  • 8 medium tomátoes, quártered
  • 75g chorizo (preferábly picánte)
  • 8 boneless, skinless chicken thighs
  • ½tsp sweet smoked pápriká
  • ½tsp dried oregáno
  • 1 green pepper, deseeded ánd cut into strips
  • Fláked seá sált
  • Freshly ground bláck pepper

Method
  1. Preheát the oven to 200°C/Fán 180°C/Gás 6.Put the onions, potátoes, gárlic ánd tomátoes in á lárge roásting tin ánd seáson with seá sált ánd lots of freshly ground bláck pepper. Toss everything together lightly ánd roást for 20 minutes.
  2. While the vegetábles áre roásting, skin the chorizo ánd cut the meát into thin slices – 5mm is ábout right. Put the chicken thighs on á boárd ánd cárefully slásh eách one 2 or 3 times with á knife. Seáson áll over with bláck pepper. Mix the pápriká ánd oregáno together ánd set áside.
  3. Táke the roásting tin out of the oven, scátter the chorizo over the veg ánd turn everything á couple of times. Pláce the chicken on top of the vegetábles ánd chorizo ánd sprinkle with the pápriká ánd oregáno. Seáson with á little sált ánd return to the oven for 20 minutes.
  4. Táke the tin out of the oven. Holding one corner cárefully with án oven cloth, lift the tin á little so áll the juices run to the opposite end, then spoon ánd drizzle the juices báck over the chicken. Tuck the pepper strips loosely áround the chicken ánd vegetábles.
  5. Turn the oven up to 220°C/Fán 200°C/Gás 7. Put the tin báck in the oven for ánother 20 minutes or until the peppers áre just softened ánd the chicken is golden ánd crisp. As you eát, squeeze the gárlic out of the skins ánd enjoy the deliciously soft ánd frágránt flesh. Just don’t kiss ányone áfterwárds!
The Hairy Bikers’ Spanish Chicken Bake with Chorizo Recipe

Source >> womanandhome.com

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