Spanish Paprika Chicken (1 syn)
This is a simple Spanish dish from my friend Marina Rabadan. Simple yet tasty and easy to make. It has lovely subtle flavours and works well with rice and a side salad.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
- 1 kg chicken thighs skinned
- 1 small chopped onion or preferably 6 spring onions
- 1 large bunch asparagus
- 2 handfuls mushrooms
- 2 handfuls cherry tomatoes
- half red pepper chopped optional
- half green pepper chopped optional
- half yellow pepper chopped optional
- 2-3 teaspoons Paprika preferable smoked paprika or Spanish paprika, but ordinary paprika is fine too
- Salt
- Pepper
- 2 tablespoon Olive Oil do not use FryLight
Method
-
Wash the skinned chicken thighs and cut off any excess bits of fat.
-
Add chicken to an oven-proof bowl.
-
Add olive oil, smoked paprika, salt and pepper. Adjust salt and pepper to your taste.
-
Bung it in the over for 30 minutes uncovered - around 150-160 C
-
Then add the cherry tomatoes, asparagus and mushrooms. Cook for 20 mins more.
-
Optional: Add chopped peppers (red, green, yellow) - cook for 1 min more (adds crunch to the dish).
-
Serve with rice.
For the salad accompaniment
-
Half/Quarter cherry tomatoes.
-
Add to roughly chopped iceberg lettuce.
-
Add a few chopped spring onions.
-
Add some balsamic vinegar.