Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Chicken Legs with Chorizo
Serves 2
More effort
Total time:
This recipe can be enjoyed all year round. The chorizo and paprika add brilliant color and flavour to the dish.
Skip to 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
step 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.step 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.step 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.step 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.step 5
To serve take out the potatoes and vegetables, split between two plates then place the chicken on top.
