Easy Spanish chicken
Enjoy this delicious recipe – a classic, comforting stew made with chicken thighs nestled in a tomato and smoked paprika sauce with chorizo and butter beans
2tbsp extra virgin olive oil
1 onion, thinly sliced
150g chorizo, cut into rings
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
1tsp sweet smoked paprika
4 garlic cloves, finely chopped 400g can chopped tomatoes
150g pitted green olives
400g can butter beans, drained and rinsed
8 bone-in, skin-on chicken thighs Small handful of flat-leaf parsley, chopped
1 Heat the oven to 200C/180C fan/ gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper, for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
2 Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.