Spanish-style chicken
40 minutes
Salty black olives, sweet red and yellow capsicums, spicy chorizo sausage and white wine team with pieces of tender chicken to bring a touch of the Mediterranean to an easy family casserole.
Pat Alburey
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Ingredients
Serves: 4
- 2 tablespoons olive oil
- 8 boneless, skinless chicken thighs, about 750 g in total
- 1 medium red onion
- 1 clove garlic
- 1 large red capsicum
- 1 large yellow capsicum
- 1 tin (400g) diced tomato
- 150 ml dry white wine
- 1 tablespoon paprika
- 100g chorizo sausage
- 2 tablespoons pitted black olives
- salt and black pepper
- a bunch of parsley
- To serve: crusty white bread
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Heat the oil in a large flameproof casserole, then cut the chicken thighs in half and fry over high heat until golden.
- Peel and thinly slice the onion and peel and crush the garlic. Add to the chicken. Slice the capsicums and add to the chicken. Fry until lightly browned and slightly softened.
- Stir in the drained tomatoes, wine and paprika and bring to the boil. Slice the chorizo thickly and add it, then simmer for 15 minutes, or until the chicken is cooked.
- Halve the olives, add to the casserole, then season to taste with salt and pepper. Chop the parsley, scatter over the chicken and serve with some crusty bread.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and selenium.
EASY DOES IT!
To slice capsicums quickly, cut in half lengthways then cut away the stem, seeds and white membrane. Turn the halves cut side down and tap sharply on the chopping board to remove any remaining seeds. Slice shiny side down so the knife does not slip on the skin.
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