|Sat Fat 4.7g||23%|
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.
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
1tbsp tomato paste
1 tin tomatoes
1 carrot, sliced into 2cm discs
20 pitted green olives
lemon wedges and chopped parsley, to serve
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
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