Vickys Spanish Chicken

1. 1

   Preheat oven to gas 3 / 160C / 325F

2. 2

   Fry the chorizo in a non-stick pan until the fat runs out, then remove with a slotted spoon and put in a large casserole dish

3. 3

   Trim any fat from the chicken thighs then brown each side in the chorizo fat before placing in the casserole dish

4. 4

   Cook the onion in the chorizo fat until soft then add the peppers & garlic and cook for 2 minutes

5. 5

   Add the tin of tomatoes and heat until simmering, then add the paprika, water and sherry if using

6. 6

   Pour the whole lot over the chicken and chorizo, cover and ovencook for an hour

7. 7

   Add the olives if using and stir through

8. 8

   Nice served with spiced rice or spanish potatoes

* Per serving · 4 servings · Values may vary.

No additional tips available.