Spicy Spanish chicken & potato stew

Spicy Spanish chicken & potato stew
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
2
Per Serving %RI
KCAL 503 25%
Fat 15.3g 21%
Sat Fat 4.7g 23%
Sugar 18.2g 20%
Salt 2.5g 41%

Method

Season the chicken thighs with salt and pepper. Heat a tbsp olive oil in a small casserole dish or non-stick saucepan over a high heat and brown the chicken for about 5 minutes.

Remove the chicken with tongs and put to one side.

Add the chorizo, then reduce the heat and add the onion, rosemary and paprika. Cook on a low heat for 5-10 minutes until the onion is soft (add a splash of water if the onions begin to stick). Add the garlic, and tomato paste and cook for a couple of minutes more, then add the tinned tomatoes, water, potatoes and carrot. Return the chicken to the pan and bring to the boil.

Lower the heat and simmer for 20 minutes until the potatoes are thoroughly cooked. Stir the olives through and add salt and pepper to taste. Serve with wedges of lemon.

Ingredients

250g fluffy potatoes (such as Maris Piper), cut into in 2cm cubes

4 chicken thighs (approx. 300g), skinless and boneless

60g chorizo, cut into 1cm discs

1red onion, sliced

2 garlic cloves, thinly sliced

1 stalk rosemary, needles finely chopped

1tsp paprika

1tbsp tomato paste

1 tin tomatoes

400ml water

1 carrot, sliced into 2cm discs

20 pitted green olives

lemon wedges and chopped parsley, to serve

250g fluffy potatoes (such as Maris Piper), cut into in 2cm cubes 4 chicken thighs (approx. 300g), skinless and boneless 60g chorizo, cut into 1cm discs 1red onion, sliced 2 garlic cloves, thinly sliced 1 stalk rosemary, needles finely chopped 1tsp paprika 1tbsp tomato paste 1 tin tomatoes 400ml water 1 carrot, sliced into 2cm discs 20 pitted green olives lemon wedges and chopped parsley, to serve

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