Easy Spanish chicken

Name: Easy Spanish chicken
Yield: 8
Cuisine: Española
Ingredients: 1 Onion; 4 cloves Garlic; 2 tablespoons Extra Virgin Olive Oil; 1 Red Pepper; 1 Parsley; 150 g Chorizo; 8 Chicken Thighs; 400 g Butter Beans; 1 teaspoon Smoked Paprika; 150 g Green Olives; 400 g Chopped Tomatoes; 1 Yellow Pepper

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein26 %40 g
Carbs12 %19 g
Fat62 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	627 kcal	158 kcal
Protein	40 g	10.1 g
Carbs	19 g	4.8 g
Fat	43 g	10.8 g

One serving is about 398 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Spanish

Ingredients

1 Onion
4 cloves Garlic
2 tablespoons Extra Virgin Olive Oil
1 Red Pepper
1 Parsley (Handfull)
150 g Chorizo
8 Chicken Thighs
400 g Butter Beans
1 teaspoon Smoked Paprika
150 g Green Olives
400 g Chopped Tomatoes
1 Yellow Pepper

Instructions

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.
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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