Spanish chicken with crispy paprika potatoes

Spanish chicken with crispy paprika potatoes

By Katy Gilhooly
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(4 ratings)
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Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Stuff chicken thighs with roasted peppers and cream cheese, then bake with chorizo and smoked paprika spuds for a tasty midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal436
  • fat49g
  • saturates18g
  • carbs37g
  • sugars3g
  • fibre3g
  • protein44g
  • salt1.1g
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Ingredients

  • 4 baking potatoes (about 750g), cubed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp smoked paprika
  • 4 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 6 roasted peppers from a jar, finely chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 140g cream cheese
  • 8 skinless boneless chicken thighs
  • 140g cooked chorizo slices
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 100g bag mixed salad leaves

Method

  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.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
9th Feb, 2015
3.8
Well received. Quick to make and very colourful. The potatoes were especially good.
sus_key
26th Jan, 2015
2.55
Tasty but the quantity of filling was far too much to fit in the chicken thighs, I only used half of it. Also I don't understand the calorie count as the chicken and potatoes alone add up to more than the total given.
rgover90
19th Jan, 2015
5.05
Have made this twice now and find it a very easy and tasty meal. Used chicken breasts rather than thighs as that's what was in the house but other than that didn't need to change anything!
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