Name: Spanish chicken with crispy paprika potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 baking potatoes (about 750g), cubed; 2 tbsp olive oil; 1 tbsp smoked paprika; 4 tsp balsamic vinegar; 6 roasted peppers from a jar, finely chopped; 140g cream cheese; 8 skinless boneless chicken thighs; 140g cooked chorizo slices; 100g bag mixed salad leaves

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Spanish chicken with crispy paprika potatoes

Spanish chicken with crispy paprika potatoes

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.1 out of 5.10 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 baking potatoes

(about 750g), cubed
2 tbsp olive oil
1 tbsp smoked paprika
4 tsp balsamic vinegar
6 roasted peppers

from a jar, finely chopped
140g cream cheese
8 skinless boneless chicken thighs
140g cooked chorizo

slices
100g bag mixed salad leaves

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Nutrition: per serving

kcal436
fat49g
saturates18g
carbs37g
sugars3g
fibre3g
protein44g
salt1.1g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.1 out of 5.10 ratings

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