How To Make Spanish Chicken with Chorizo, Potatoes & Chickpeas
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs
- 150g chorizo, sliced
- 500g baby potatoes, halved
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 200°C (400°F).
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Season the chicken thighs with salt, black pepper, smoked paprika, and dried oregano.
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Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs and cook until browned on both sides. Remove and set aside.
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In the same skillet, add the sliced chorizo and cook until slightly crispy. Remove and set aside.
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Add the potatoes to the skillet and cook until golden brown. Remove and set aside.
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In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
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Add the chickpeas, cooked chorizo, and potatoes back to the skillet. Mix well.
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Place the browned chicken thighs on top of the chorizo, potato, and chickpea mixture.
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Transfer the skillet to the preheated oven and cook for about 25 minutes, or until the chicken is cooked through and the potatoes have softened.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 470kcal
- Total Fat : 26g
- Saturated Fat : 7g
- Cholesterol : 95mg
- Sodium : 720mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 30g
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