Spanish chicken with crispy paprika potatoes

Method 1

Ingredients

4 baking potatoes (about 750g), cubed

2 tbsp olive oil

1 tbsp smoked paprika

4 tsp balsamic vinegar

6 roasted peppers from a jar, finely chopped

140g cream cheese

8 skinless boneless chicken thighs

140g cooked chorizo slices

100g bag mixed salad leaves

STEP 1

Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken.

STEP 2

Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each. Pull the sides of the chicken together to seal in the filling, then put each thigh, seam-side-down, on individual squares of foil. Top each thigh with 2-3 overlapping slices of chorizo, then wrap in the foil.

STEP 3

Put the chicken parcels on top of the potatoes and return to the oven for 30 mins until the thighs are cooked and the potatoes are crispy. When the chicken is cooked, mix the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle over the mixed salad leaves. Serve the chicken with the paprika potatoes and salad.

Method 2

- 4 chicken thighs

- 4 medium potatoes, peeled and cut into small chunks

- 2 tbsp olive oil

- 1 tsp smoked paprika

- 1 tsp garlic powder

- 1 tsp onion powder

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Rub the chicken thighs with the seasoning mixture and let them marinate for at least 30 minutes.

4. Place the chicken thighs on a baking tray and roast in the oven for about 30-40 minutes or until cooked through.

5. Meanwhile, boil the potatoes in salted water until slightly tender. Drain well.

6. Heat some olive oil in a pan and add the boiled potatoes. Sprinkle with salt, pepper, and additional smoked paprika.

7. Cook the potatoes until they are crispy and golden brown on all sides.

8. Serve the Spanish chicken thighs with the crispy paprika potatoes, garnished with fresh parsley. Enjoy your delicious meal!

Comments

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