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Chicken with chorizo

Two chicken thighs per person is usually enough but you could easily have one every night for four nights*, or three tonight and one for tomorrow … or present the whole pot as a gift to your Spanish professor. *only re-heat chicken once (in a hot oven for 30 minutes).

Cost per student: £2.10 (€2.35)

 

Preparation time: 20 minutes. Cooking Time: 90 minutes

 

Ingredients (serves 2)

4 chicken thighs 

1 teaspoon of paprika

2 medium onions

3 tablespoons of oil

2 cloves of garlic

150g of sliced chorizo

400g tin of tomatoes

1 glass of red wine

 

Equipment

Frying pan

Ovenproof dish with lid

Chopping board

Sharp knife

 

1. Heat oven to 190°C (375°F)

 

2. Sprinkle the paprika, salt and pepper over chicken thighs

 

3. Heat 2 tablespoons of oil in a frying pan for 2 minutes.

 

4. Add chicken and cook for 4 minutes each side until lightly browned.

 

5. Place chicken in ovenproof dish.

 

6. Add another tablespoon of oil to frying pan and cook onions for 8 minutes, stirring occasionally.

 

7. Add chorizo slices and garlic to pan with onions and fry for another 2 minutes.

 

8. Add tomatoes and wine and increase heat so that the liquid boils for 5 minutes.

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9. Pour mixture over chicken in ovenproof dish, put the lid on (or use a foil layer) and bake in oven for 50 minutes.

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10. Remove dish, add herbs, stir and put back in oven (without lid) for another 15 minutes, adding ½ cup of warm water if it’s a little dry.

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11. Take out chicken dish and serve with rice or boiled potatoes.