Spanish Chicken Bake

Using chicken breasts, you can take another boring chicken dinner and turn in up a notch like this recipe for Spanish Chicken Bake. The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist.

Ingredients

1 Onion, peeled and cut into 8 wedges
1 Red Onion, peeled and cut into 8 wedges
300 g New Potatoes, quartered lengthways
6 Whole Garlic Cloves, unpeeled
8 Tomatoes, quartered
100 g Chorizo, sliced
4 Skinless Chicken Breasts, make 3 slits in each careful not to cut right through the meat
0.5 Tsp Smoked Paprika
1 Tsp Dried Oregano
1 Green Pepper, deseeded and cut into strips
1 Red Pepper, deseeded and cut into strips
Sea Salt and Freshly Ground Black Pepper

Method

Preheat the oven to 200 degrees C

Put the Onions, Potatoes, Garlic and Tomatoes in a large roasting bowl and season with Salt and Pepper. Toss everything together lightly
Place in the oven for 20 minutes
Season the Chicken all over with Ground Black Pepper
Mix together the Smoked Paprika and Oregano and set aside
Take the roasting bowl out of the oven, scatter over the Chorizo and turn everything a couple of times
Place the Chicken on top of the vegetables and Chorizo and sprinkle with the Paprika and Oregano
Season with a little Sea Salt and return to the oven for 20 minutes
Take the roasting bowl out of the oven and using a spoon drizzle the cooking juices over the Chicken
Place the Pepper strips around the Chicken and vegetables
Return the roasting bowl back to the oven for a further 20 minutes, or until the Peppers are just softened and the Chicken is fully cooked

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