Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Spanish-ish chicken
Serves 4
Easy
Total time:
Up to 4 hours marinating time
Storecupboard chicken recipe with warm mediterranean flavours
Skip to ingredients
- 300g cubed chicken
- 2tbsp harissa paste
- 1 red pepper
- 1tbsp olive oil
- 12 shallots or 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 1/2tsp smoked paprika
- 100g stoned green olives
- 200ml red wine
- 1tbsp chicken stock granules
- 1tsp sugar
- salt and pepper
To serve:
- 250g long grain rice, cooked as per instructions on packet
Method
step 1
Marinade the chicken in the harissa paste for at least an hour, preferably three-four hours.step 2
Cut the pepper in half, remove the stalk and seeds, and flatten, and then place under a hot grill until the skin is blackened. Remove the skin and cut into strips.step 3
In a large frying pan, fry the onions in the olive oil for five minutes until soft, then add the garlic and cubed chicken and harissa, and fry for a further five minutes until browned.step 4
Add the rest of the ingredients, and the pepper strips, season and simmer gently for 35 minutes. Add a final generous pinch of smoked paprika and cook for a further five minutes.step 5
Serve with the rice
