Thursday, June 21, 2012

Spain on a Plate


Take 3 boned and rolled chicken thighs,on a board scatter some thyme leaves and oregano(dry herbs are fine) scatter some smoked paprika and splash with olive oil,now rub the chicken ito the herbs on the board put in a roasting tray and roast at 220 for 20 minutes.

Now in a frying pan add glug of olive oil and add a chopped onion and clove of garlic and one chopped fresh chilli, and some sliced choritzo...cook for 5 minutes ,but don't brown now add a glug of tio pepe and teaspoon of smoked paprika and teaspoon picante paprika and half pint of chicken stock and add your cooked butter beans,let this all slowly simmer for 15 minutes

Then add some fresh spinach,wilt it down and save onto a plate,take the chicken from the oven and place on top,truly the taste of Spain.

You could add olives or roasted red peppers ever some chopped tomatoes for a change but this is lovely the saltiness of the choritzo spicy pimento flavoured stock and the herby juicy chicken.Try it ......

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