Spanish chicken with crispy paprika potatoes

Spanish chicken with crispy paprika potatoes

By Katy Gilhooly
  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
desperatehousew...
12th Mar, 2018
Very good. Made it for dinner with friends. Timings and quantities for 4 people were good - though I increased the potatoes a bit. Paprika made potatoes look fab - could have been a bit spicier, but still fine. I made the foil parcels each contain a pair of chicken thighs. Still cooked nicely and easier to serve (and used less foil) - one parcel per person. Hadn't used roasted peppers in a jar before - thought I might not be able to find them, but there they were, Sainsbury's for £2.50 and no doubt saved a bit of faffing about preparing my own! Only other change I made was to use chunks of chorizo rather than slices - as that's what I had - but would also have worked well with a few lardons, some bacon or some salami. Overall, a tasty, straight-forward, stress-free (I don't always say that...) presentable recipe. Just served it with a big green salad and it looked great on the plate. Definitely would do again.
Frantic Flapjack
9th Feb, 2015
4.05
Well received. Quick to make and very colourful. The potatoes were especially good.
sus_key
26th Jan, 2015
3.05
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?