Slow-cooked Spanish chicken with chorizo recipe
Whenever I cook with paprika, garlic and saffron, I think of Spain and all its fabulous, fragrant dishes. Here, the slow-baking of the chicken produces melt-in-the-mouth meat that simply falls off the bone. The garlic cloves become sweet and gooey, their mellow flavour melding with the smoky kick of the paprika and the spiciness of the chorizo, while the butterbeans provide a warm base note as well as absorbing all the wonderful juices from the meat.
Ingredients
- 1 tbsp dairy-free margarine (ideally Pure Sunflower Spread)
- 1 tsp saffron threads
- 1 tbsp soft light brown sugar
- 1 tbsp smoked paprika
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 1 tbsp lemon juice
- 8 cloves of garlic
- 300 g cooking chorizo
- 1 tbsp olive oil
- 2 x 400g tin of chopped tomatoes
- 2 x 400g tin of butterbeans, drained and rinsed
- 1 bunch of flat-leaf parsley
- 1 pinch sea salt and freshly ground black pepper
- 1 tbsp dairy-free margarine (ideally Pure Sunflower Spread)
- 1 tsp saffron threads
- 1 tbsp soft light brown sugar
- 1 tbsp smoked paprika
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 1 tbsp lemon juice
- 8 cloves of garlic
- 10.6 oz cooking chorizo
- 1 tbsp olive oil
- 2 x 400g tin of chopped tomatoes
- 2 x 400g tin of butterbeans, drained and rinsed
- 1 bunch of flat-leaf parsley
- 1 pinch sea salt and freshly ground black pepper
- 1 tbsp dairy-free margarine (ideally Pure Sunflower Spread)
- 1 tsp saffron threads
- 1 tbsp soft light brown sugar
- 1 tbsp smoked paprika
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 4 boneless chicken breasts and 4 chicken thighs on the bone (skin left on)
- 1 tbsp lemon juice
- 8 cloves of garlic
- 10.6 oz cooking chorizo
- 1 tbsp olive oil
- 2 x 400g tin of chopped tomatoes
- 2 x 400g tin of butterbeans, drained and rinsed
- 1 bunch of flat-leaf parsley
- 1 pinch sea salt and freshly ground black pepper
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 150 mins
- Serves: 4
Step-by-step
- Preheat the oven to 150°C/300°F/gas mark 2. Place the margarine in a bowl with the saffron, sugar and paprika and beat together until creamy, seasoning well with salt and pepper.
- Cut the chicken breasts in half lengthways and then rub the saffron butter into the skin of all the chicken pieces. Pour over the lemon juice and set aside while you peel the garlic cloves (leaving them whole) and cut the chorizo into half-moons.
- Pour the olive oil into the casserole dish and fry the chorizo over a medium-high heat for 3-4 minutes or until it begins to turn crisp and release its paprika-spiked oils.
- Remove the dish from the heat and add the tomatoes, garlic and butter beans to the chorizo, and mix together, seasoning lightly with salt and pepper. Place the chicken, skin side up, on top of the beans, cover with a lid and bake in the oven for 2 ¼ hours.
- Remove from the oven, take off the lid and increase the oven temperature to 200°C/400°F/gas mark 6. Return the dish to the oven and continue to bake for a further 15 minutes or until the chicken is crisp and golden. Finely chop the parsley and sprinkle over the chicken to serve.
Recipe taken from The Intolerant Gourmet by Pippa Kendrick.
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