An easy Spanish chicken traybake — chicken thighs baked over chorizo, peppers, olives and butter beans in a smoky paprika tomato sauce. One pan, big flavour.
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion
- 150g Chorizo
- 1 Red Pepper
- 1 Yellow Pepper
- 1 teaspoon Sweet Smoked Paprika
- 4 cloves Garlic
- 400g Tinned Tomatos
- 150g Green Olives
- 400g Butter Beans
- 8 Chicken Thighs
- 1 Handfull Parsley
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over medium heat and fry the onion, chorizo and peppers with a pinch of salt and pepper for 15 minutes, until softened and the chorizo has released its oils. Add the paprika and garlic and cook for a few minutes more until fragrant.
- Tip in the chopped tomatoes, olives and butter beans, stir to combine, and season. Nestle in the chicken thighs and season well, then transfer to the oven and bake for 40 minutes, until the skin is crisp and the meat cooked through and tender.
- Scatter with the parsley and serve.
