Spanish-Style Chicken Bake
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 467.0
- Total Fat: 13.8 g
- Cholesterol: 131.0 mg
- Sodium: 964.2 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 6.8 g
- Protein: 37.9 g
IntroductionThis is a brilliant recipe and you'll notice there is no additional fat needed - all the fat comes from the chorizo, and the tomatoes make it lovely and juicy. A low-fat fiesta of a dish!
(From "The Hairy Dieters Cookbook") This is a brilliant recipe and you'll notice there is no additional fat needed - all the fat comes from the chorizo, and the tomatoes make it lovely and juicy. A low-fat fiesta of a dish!
(From "The Hairy Dieters Cookbook")
1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500 g (about 1 lb) new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75 g chorizo (preferably picante)
8 boneless, skinless chicken thighs
1/2 tsp smoked paprika (1tsp if desired)
1/2 tsp dried oregano (1tsp if desired)
1 green bell pepper, deseeded and cut into strips
flaked sea salt
freshly ground pepper
As you eat, squeeze the garlic out of the sins and enjoy the deliciously soft and fragrant flesh. Just don't kiss anyone afterwards.
You can use chicken breasts as well, just cut in half to have a similar effect.
You can also use regular potatoes, just cut them into smaller pieces, about 1-1.5 inch pieces (roughly) in order to get them roasted through.
(Recipe book says it is 370 Calories...)
2. While the veggies are roasting, skin the chorizo and cut the meat into think slices - 5mm roughly. 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 and set aside.
3. Take the roasting pan out of the oven, scatter the chorizo over the veggies and turn everything a couple of times. Place the chicken on top of the veggies and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven. for 20 minutes.
4. Take the pan out of the oven. Holding one corner carefully with an oven mitt, life the pan a little so all the juices run to opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and veggies.
5. Turn the oven up to 220C/200C (around 400F). Put back in the oven for another 20 minutes or until the peppers are just softened and chicken is golden and crisp.
Serving Size: 4 servings - 2 pieces of chicken thighs plus veggies
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIAUN.