Easy Spanish chicken

Chicken · Spanish

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Extra Virgin Olive Oil2 tbsp

Onion1

Chorizo150g

Red Pepper1

Yellow Pepper1

sweet smoked paprika1 teaspoon

Garlic4 cloves

Tinned Tomatos400g

Green Olives150g

Butter Beans400g

Chicken Thighs8

Parsley1 Handfull

Method 0/6 steps

step 1

Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.

step 2

Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.