Chicken and chorizo with paprika and red wine
Method
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Preheat the oven to 180C/160C Fan/Gas 4.
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In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through.
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Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir.
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Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.
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Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve.
Ingredients
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 chicken thigh, bone removed
- 2 tbsp olive oil
- ½ onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 small chorizo sausage, chopped
- 100ml/3½fl oz red wine
- 50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first)
- 1 tbsp chopped fresh chives
- chopped fresh parsley, to garnish
- salt and freshly ground black pepper
Shopping List
Chicken and chorizo with paprika and red wine
Fruit and vegetables
Cooking ingredients
Drinks
Meat, fish and poultry