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Spanish Chicken Recipe

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This recipe for Spanish Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jannell Sim

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered length-ways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs, breasts and/or legs
1/2 tsp sweet smoked paprika
1/2 tsp dried oregano
1 green pepper, de-seeded and cut into strips
sea salt and black pepper to taste

Directions:
Directions:
1. Preheat oven to 400. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of black pepper. Toss everything together lightly and roast for 20 minutes.
2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices. Put the chicken on a board and carefully slash each one 2 or 3 times. Season all over black pepper..
Mix the paprika and oregano together and set aside.
3. Take the roasting tin out of the over, scatter the chorizo over the veggies and turn everything a couple of times. Place the chicken on top of the veggies and chorizo and sprinkle with the paprika and oregano mix. Season with a little salt and return to the over for 20 minutes.
4. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and veggies.
5. Turn the over up to 425. Put the tin back in the over for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe is very good. We all love it.

 

 

 

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