Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations
list an event      1 million Australian readers every month      facebook

Easy Spanish Chicken Bake

Home > Adelaide > Food and Wine | Recipes
by Kat Parr Mackintosh (subscribe)
Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published May 30th 2011
This is probably the easiest recipe ever. If you know how to turn your oven on and can chop something vaguely then you'll be able to whip this up with no problems 'cause most of the ingredients come readily prepared for cooking in their packets. It also smells good while it's cooking, so if you have guests their mouths will start to water long before you set it on the table in front of them looking all delicious.

Now you've seen a picture, here's what you need to make Spanish Chicken for four:
800g chicken thighs, on the bone
100g sliced chorizo
3 red onions
1 red pepper
1 green pepper
6 cloves of garlic
250g baby plum tomatoes
1tsp smoked paprika
400gs of chopped tinned tomatoes
extra virgin olive oil
10g-ish of flat leaf parsley

Serve on a bed of couscous the precooked varieties are the easiest, just pour boiling water over them, wait for two minutes and fluff it up with a fork.

Step One:
Pre-heat your oven to 200 degrees. Chop your onions into wedges and separate your garlic cloves from the bulb but you can leave the skins on. De-seed your peppers and slice them, and tear or chop your chorizo into rough strips.

Step Two:
Get yourself a large roasting tin and put your onions, garlic into the tin, then lay your chicken thighs on top, skin side up, and drop in half of the peppers, half of the tomatoes and all of the chorizo. Sprinkle on your paprika and your olive oil and give it a good mix around so that everything's nicely coated. Then put your tin into the oven for 30mins.

Step Three:

After 30mins in the oven take the tray out and pour the tin of chopped tomatoes over the meat and veg., and add the rest of the peppers and baby plum tomatoes. Give it a good stir around and then put it back into the oven for another 15mins.

Step Four:
While this last leg in the oven is happening prepare some couscous and serve it into individual bowls depending on your number of guests.

Step Five:
Take your baking tray out of the oven and sprinkle with the parsley, then bring the whole tray to the table, setting it centre stage and letting people serve themselves from it. Make sure you bring a generous serving spoon, the tinned tomatoes can be quite juicy, and it's lovely when it's soaked up by the couscous.

If you like you can add chickpeas to the mix to 'beef' it out a bit.
Help us improve  Click here if you liked this article  84
Share: email  facebook  twitter
Why? It's just SO easy
When: Evenings when you're not going to have a lot of time to prepare anything
Where: In your own kitchen
Cost: Relatively inexpensive - these are boned chicken thighs, remember, not breast filets
By irkna - reader
Wednesday, 1st of June @ 04:13 am
The photo looks like it has chick peas in it!
By vicki5 - reader
Wednesday, 1st of June @ 08:53 am
It does - I like to 'beef' my version up a bit sometimes. I've used a 400g tin of drained chickpeas in the photographed version, but I usually only use 200g. I don't know if it's as traditionally Spanish if it's got chickpeas...
By Kat Parr Mackintosh - senior writer
Thursday, 2nd of June @ 08:48 am
I made this last night (with chickpeas) & I've already passed it on to 2 other people. Seriously yummy! Next time I'm going to add some black olives.
By Linda Dalziel - senior reviewer
Friday, 3rd of June @ 06:20 am
Very nice but a bit bland.
By jane.20 - reader
Friday, 1st of July @ 05:25 am
Olives is an excellent suggestion, I might try that as well. I've also tried it with sundried tomatoes - the ones in oil - and that was really good too.
By Kat Parr Mackintosh - senior writer
Monday, 4th of July @ 09:12 am
I tried this with lamb chops, the lean ones from any Halal butcher and you can also do this with Ox tail but obviously it takes longer and it in best if you seal the meat first in a separate pan or same pan but pour off excess oil. Keep the caramelized bits for added intense flavor and you can also crumble in a stock cube and to be reckless,,,,,, splash of white wine for chicken or red wine for red meats and also try ot with some sliced shitake mushrooms added in for the final 30 minutes if using dried and pre soaked or 7 minutes if fresh!
By kimle0 - reader
Thursday, 18th of August @ 11:51 am
Articles from other cities
Top Events
Popular Articles