how to make spanish style chicken bake easy recipe.
INGREDIENTS:
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthwise
8 garlic cloves, unpeeled
8 medium tomatoes, quartered
75 g chorizo, preferably hot
8 chicken thighs, skinless chicken
1/2 teaspoon mild coffee, smoked paprika
1/2 teaspoon oregano dried coffee
1 green pepper, seeded and cut into strips
DIRECTION:
Preheat oven to 200C/180C fan / gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season with sea salt and lots of freshly ground black pepper. Mix everything lightly and cook for 20 minutes.
While vegetables are roasting, skin chorizo and cut the meat into thin slices of 5 mm. Put the chicken thighs on a board and carefully cut each 2 or 3 times with a knife. Season with black pepper everywhere.
Mix the paprika and oregano together and set aside. Take the roasting pan from the oven, spread the chorizo over the vegetables and put everything a couple of times.
Place chicken on vegetables and chorizo and paprika and oregano. Season with a little salt and bake for 20 minutes. Take the tin out of the oven. Keep a corner thoroughly with a cloth oven, lift the box a little for all the juice is at the opposite end and a spoon and drizzle the juice back on the chicken.
Tuck the loose pepper strips around the chicken and vegetables. Turn the oven to 220C/200C fan / gas. Put the pan in the oven for 20 minutes or until peppers are just tender and the chicken is golden and crisp.
Preheat oven to 200C/180C fan / gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season with sea salt and lots of freshly ground black pepper. Mix everything lightly and cook for 20 minutes.
While vegetables are roasting, skin chorizo and cut the meat into thin slices of 5 mm. Put the chicken thighs on a board and carefully cut each 2 or 3 times with a knife. Season with black pepper everywhere.
Mix the paprika and oregano together and set aside. Take the roasting pan from the oven, spread the chorizo over the vegetables and put everything a couple of times.
Place chicken on vegetables and chorizo and paprika and oregano. Season with a little salt and bake for 20 minutes. Take the tin out of the oven. Keep a corner thoroughly with a cloth oven, lift the box a little for all the juice is at the opposite end and a spoon and drizzle the juice back on the chicken.
Tuck the loose pepper strips around the chicken and vegetables. Turn the oven to 220C/200C fan / gas. Put the pan in the oven for 20 minutes or until peppers are just tender and the chicken is golden and crisp.
SERVE..^^
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