Seriously Super Spanish Chicken Stew
So as you may have gathered from previous posts (Aioli & Churros and Pot Roast Chicken) I am a lover of all things Spanish! Last week I was lucky enough to travel to the south eastern gem that is Alicante and of course food was at the centre of the visit!
This area, due to its proximity to the sea, is famous for it's fish and is home of the seafood paella. Throughout the week I made my way through paellas, tapas and sangria as well as some really fabulous pasta dishes.
The main thing I took from the trip was the sheer amount of garlic they like to put in almost everything and their ability to inject depth of flavour into dishes through their use of herbs and spices.
On that note, when I got back I rustled up a Spanish style stew for my family to try and here's the recipe for you to give it a go for yourself! It's really cheap, really easy and really good for you with only 370 calories per portion - so what are you waiting for?!
Spanish Chicken Stew
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Serves 4
1 onion, chopped into 8 pieces
1 red onion, chopped into 8 pieces
500g potatoes, quartered
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
1 tsp sweet paprika
1 tsp oregano
1 green pepper, deseeded and sliced
sea salt and black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Place the onions, potatoes, garlic and tomatoes in a large roasting tin and season with generous amounts of sea salt and black pepper. Toss everything together and roast for 20 minutes.
Meanwhile, skin the chorizo and cut into thick slices (about the same size as two pound coins). Put the chicken thighs on a board and slash with a knife 3 times and season well with black pepper. Mix together the paprika and oregano and put to one side.
When the veg has finished roasting, add in the chorizo and mix together. Lay the chicken thighs on top and sprinkle with the paprika and oregano. Season with salt and return to the oven for 20 minutes.
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 vegetables.
Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Serve simply on its own with a good chunk of crusty bread or with rice and a dollop of coleslaw.
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This area, due to its proximity to the sea, is famous for it's fish and is home of the seafood paella. Throughout the week I made my way through paellas, tapas and sangria as well as some really fabulous pasta dishes.
The main thing I took from the trip was the sheer amount of garlic they like to put in almost everything and their ability to inject depth of flavour into dishes through their use of herbs and spices.
On that note, when I got back I rustled up a Spanish style stew for my family to try and here's the recipe for you to give it a go for yourself! It's really cheap, really easy and really good for you with only 370 calories per portion - so what are you waiting for?!
Spanish Chicken Stew
.JPG)
Serves 41 onion, chopped into 8 pieces
1 red onion, chopped into 8 pieces
500g potatoes, quartered
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
1 tsp sweet paprika
1 tsp oregano
1 green pepper, deseeded and sliced
sea salt and black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Place the onions, potatoes, garlic and tomatoes in a large roasting tin and season with generous amounts of sea salt and black pepper. Toss everything together and roast for 20 minutes.
Meanwhile, skin the chorizo and cut into thick slices (about the same size as two pound coins). Put the chicken thighs on a board and slash with a knife 3 times and season well with black pepper. Mix together the paprika and oregano and put to one side.
When the veg has finished roasting, add in the chorizo and mix together. Lay the chicken thighs on top and sprinkle with the paprika and oregano. Season with salt and return to the oven for 20 minutes.
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 vegetables.
Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Serve simply on its own with a good chunk of crusty bread or with rice and a dollop of coleslaw.
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