Sunday, April 29, 2012

Spanish chicken recipe

I've been cooking variations of this for yonks. So simple, yet delish.

8 chicken pieces, with skin on. Ask your butcher to chop up a chicken for you - easier than doing it yourself really
2 chorizo sausages
1 spanish onion
3 Kipfler or similar waxy potatoes
1 red, yellow, or orange capsicum
six cloves of garlic
1 tsp or more smoked paprika 
1 lemon, cut into wedges
salt and pepper
Italian, flat leaf parsley to serve

Place chicken, skin-side up in the bottom of a lightly-oiled baking dish. Cut chorizo into bite-sized chunks and pop in between the chicken . Cut the capsicum into 1 inch chunks, cut onion into quarters, and quarter the peeled potatoes. Arrange all ingredients artfully around each other and sprinkle with smoked paprika. Dust with a good, generous pinch of salt (Maldon or Murray Pink Salt are my faves) and grind over plenty of black pepper. 

Cover with foil and bake in 180 degree fan-forced oven for 15 minutes, then remove foil and bake further 10 - 15 minutes until potatoes are nicely browned and the chicken's cooked through. Sprinkle with a good handful of roughly chopped parsley and serve with a nice green salad. 

This serves three to four people quite nicely thank you.


  1. Yes. Literally online at now ordering ingredients. Yum.

    1. It's so crazy simple too. you can also throw in cherry tomatoes as well. Enjoy x