This easy and robust dish is just the ticket for cooler weather. It features smoked Spanish paprika and is a perfect recipe to enjoy in a Staub One Pot Wonder.
Yields10 ServingsCook Time40 minsTotal Time55 mins
2tspolive oil
8large chicken thighs, trimmed of excess fat
1onion, diced
¼cupfinely chopped chorizo or smoked ham
3cloves garlic, minced
1large sweet red pepper, seeded and cut into 1/2 inch strips
Heat olive oil in a large ovenproof pan, over medium-high heat.
2
Add the chicken thighs, skin side down and brown. Turn over and cook a further 2 minutes. Remove to a plate.
3
To the pan add the onion, chorizo or ham and cook until light golden. Add the garlic and peppers and cook, stirring constantly until the garlic just starts to soften.
4
Stir in the paprika, thyme and tomatoes.
5
Return the chicken, skin side up to the pan.
6
Place in a preheated 375 F. oven for 20 minutes or until the chicken is almost cooked through.
7
Add the potatoes and green beans and cook a further 10 minutes.
8
Add the sherry vinegar. Season with salt and pepper to taste.
Heat olive oil in a large ovenproof pan, over medium-high heat.
2
Add the chicken thighs, skin side down and brown. Turn over and cook a further 2 minutes. Remove to a plate.
3
To the pan add the onion, chorizo or ham and cook until light golden. Add the garlic and peppers and cook, stirring constantly until the garlic just starts to soften.
4
Stir in the paprika, thyme and tomatoes.
5
Return the chicken, skin side up to the pan.
6
Place in a preheated 375 F. oven for 20 minutes or until the chicken is almost cooked through.
7
Add the potatoes and green beans and cook a further 10 minutes.
8
Add the sherry vinegar. Season with salt and pepper to taste.
