Karen Coakley's One Pot Spanish Chicken: Today

Updated / Friday, 27 Oct 2017 18:17

A really good splash of Ouzo or Pernod elevates this dish.

  1. Heat the oil in a large casserole dish and fry the chorizo  over a high heat until golden and just starting to let the juices out, remove from the pan, add the chicken and fry until golden.
  2. Add the potatoes peppers, onions and garlic and fry until nicely browned and slightly softened and return the chorizo to the pan too.
  3. Stir in the wine and let it reduce down a little, then add the tomatoes, smoked paprika,salt and pepper and a little pinch of sugar if needed.
  4. Cook for 10-15 minutes, until the chicken is cooked through and the potatoes are tender then add the olives, sprinkle with some chopped fresh parsley and serve in little terracotta pots.