SPANISH-STYLE CHICKEN BAKE
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 366.3
- Total Fat: 12.8 g
- Cholesterol: 131.0 mg
- Sodium: 399.2 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.7 g
- Protein: 35.2 g
View full nutritional breakdown of SPANISH-STYLE CHICKEN BAKE calories by ingredient
Introduction
This is a brilliant recipe and you'll notice that there's no additional fat needed - all the fat comes from the cborizo, and the tomatoes make it lovely and juicy. A lowjat fiesta of a dish.Adapted from the Hairy Dieters book by the Hairy Bikers This is a brilliant recipe and you'll notice that there's no additional fat needed - all the fat comes from the cborizo, and the tomatoes make it lovely and juicy. A lowjat fiesta of a dish.
Adapted from the Hairy Dieters book by the Hairy Bikers
Number of Servings: 4
Ingredients
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1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½ tsp sweet smoked paprika
½ tsp dried oregano
1 green pepper, deseeded and cur into strips
flaked sea salt
freshly ground black pepper
Directions
Preheat the oven to 200°C/Fan ISO°C/Gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together & set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg & turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little 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 side. Then spoon and drizzle the juices back over the chicken. Tuck pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220°C/Fan 200°C/Gas 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. As you eat, squeeze the garlic of the skins and enjoy the deliciously soft and fragrant flesh.
Serving Size: Makes 4, 2 thigh portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together & set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg & turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little 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 side. Then spoon and drizzle the juices back over the chicken. Tuck pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220°C/Fan 200°C/Gas 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. As you eat, squeeze the garlic of the skins and enjoy the deliciously soft and fragrant flesh.
Serving Size: Makes 4, 2 thigh portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Member Ratings For This Recipe
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