Spanish Chicken Recipe

Ingredients

• 2 tablespoons olive oil
• 12 chicken thighs with skin and bone still on
• 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
• 1 kilogram new potatoes (halved)
• 2 red onions (peeled and roughly chopped)
• 2 teaspoons dried oregano
• 1 cup water

Method

I cook my Spanish chicken on the stove.

• Added the olive oil in a fair good size pan.
• Fried the chicken thighs until golden brown.  Put aside.
• With the same pan I added the garlic and onion.
• I then added the chorizo and stir.  The smell and look of the orangey juice coming from the chorizo is divine.
• Now added the potatoes and the red bell peppers.
• Stir and incorporate the lovely juice onto the vegetables.
• Add the chicken thighs
• Add the cup of water.
• Season with the oregano, salt and black pepper.
• Cover the pan, turn down the heat and let it simmer until the water has gone down.
• Check and stir to ensure that it does not burn.

Yummy with boiled rice or even oven chips!

And with a glass of Merlot!

This can be done using the oven method, ala Nigella “Domestic Goddess” Lawson as follows below: