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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.
Course Dinner, Lunch
Cuisine European
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

  1. Wash the skinned chicken thighs and cut off any excess bits of fat.
  2. Add chicken to an oven-proof bowl.
  3. Add olive oil, smoked paprika, salt and pepper. Adjust salt and pepper to your taste.
  4. Bung it in the over for 30 minutes uncovered - around 150-160 C
  5. Then add the cherry tomatoes, asparagus and mushrooms. Cook for 20 mins more.
  6. Optional: Add chopped peppers (red, green, yellow) - cook for 1 min more (adds crunch to the dish).
  7. Serve with rice.

For the salad accompaniment

  1. Half/Quarter cherry tomatoes.
  2. Add to roughly chopped iceberg lettuce.
  3. Add a few chopped spring onions.
  4. Add some balsamic vinegar.