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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

SAUCY SPANISH CHICKEN, CHORIZO, & POTATO POT Recipe

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This recipe for SAUCY SPANISH CHICKEN, CHORIZO, & POTATO POT is from Our Kitchen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Personal Notes:
Personal Notes:
2 tablespoons oil
8 chicken pieces (drums/thighs)
Salt and pepper to taste
8 ounces chorizo sausage, sliced
1 onion, chopped
3 red peppers, seeded and chopped
5 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) crushed tomatoes
2 tablespoons tomato paste
1 1/2 cups chicken stock
10 ounces mini potatoes, halved
2 cans (15 ounces each) butter beans, drained and rinsed
1 bay leaf
1 small bunch fresh thyme
6 ounces baby spinach

Heat the oil over medium high heat. Season the chicken parts liberally with salt and pepper. Brown the chicken pieces, a few at a time, until crisp all over but not cooked through. Remove chicken from the pot, and set aside.

Add the chorizo, and fry until the chorizo releases its oils, about 3 minutes. Stir in the onion and peppers, and reduce heat to low. Cook until softened, about 3 to 5 minutes. Mix in the garlic and chili, and cook an additional 2 minutes, stirring occasionally.

Stir in the crushed tomatoes, tomato paste, chicken stock, potatoes, beans, thyme, and bay leaf. Bring to a light boil.

Return chicken to the pot. Cover, and transfer to the oven. Bake at 375º for 30 minutes.

Remove thyme sprigs and bay leaf. Taste, and season with additional salt and pepper if desired.

Stir in the spinach until it wilts.

 

 

 

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