Chicken Legs with Chorizo
Member recipe

Chicken Legs with Chorizo

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Servings

Serves 2

This recipe can be enjoyed all year round. The chorizo and paprika add brilliant color and flavour to the dish.

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Ingredients

  • 2 good size chicken legs
  • Olive Oil
  • 1.5" thick slice of Chorizo
  • 2 Carrots
  • 1 Celery Stalk
  • 1 Red Onion
  • 1 White Onion
  • 2 Cloves of Garlic
  • 1 Chicken Stock Cube to make 200ml Stock
  • 2 par boiled Potatoes cut into quarters
  • 2 heaped tablespoons of Paprika
  • 1/2 tea spoon of ceyenne pepper
  • Salt and Black Pepper

Method

    1. Season the chicken legs and place a slice of the chorizo under the skin then brown in a wok. Place the skin side down first for 3 minutes then turn over for another 3 minutes. Remove from the pan and set aside on a clean plate.
    2. Add the vegetables and chorizo to the wok and fry until onions are translucent. Add the garlic, paprika and ceyence and fry for another 5 minutes. Add the potatoes to the pan and mix well until the potatoes have turned a light reddish color.
    3. Place vegetables in a baking tray and place the chicken legs on top. Cover with foil and place in the oven for 25 minutes.
    4. Un cover the chicken and vegetables and add the chicken stock to stop it all drying out. Return to the oven for another 25 minutes.
    5. To serve take out the potatoes and vegetables, split between two plates then place the chicken on top.

Comments, questions and tips

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Comments (1)

stuartharvey's picture

For tasty Chorizo and Chicken fast replace the legs with two diced Chicken Breasts (a breast per person) and fry all ingrediants together in a wok and roast the par boiled potatoes with garlic and paprika to serve.

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