Julie Goodwin's Spanish Chicken | Women's Weekly Food

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned tomatoes

Canned tomatoes provide similar flavor at a lower cost.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often cheaper.

Make a paste with fresh tomatoes in a food processor.

Add 4 cloves of peeled garlic to the food processor.

Cut a brown onion into quarters and add to the food processor.

Chop a red capsicum, removing the stalk and seeds, and add to the food processor.

Blitz the ingredients in the food processor until a paste is formed.

Slice chorizo lengthwise and then into half-centimeter thick slices.

Add chorizo to a large pan and cook until golden and fat renders out.

Pour the tomato paste into the pan with the chorizo.

Add 1 tablespoon of smoked paprika and 1 teaspoon of salt to the pan.

Add pitted kalamata olives to the pan and cook until the mixture dries out and becomes rich in flavor, about 5 minutes.

Slice washed potatoes and add them to the pan, tossing to coat them in the sauce.

Nestle 6 chicken thigh fillets into the pan, skin side up.

Drizzle olive oil and sprinkle smoked paprika and salt over the chicken.

Place the entire pan into a hot oven for 40 to 45 minutes.

Check that the chicken skin is golden and crisp and that the potatoes are tender when poked with a skewer or knife.

Serve with lemon wedges and reserved coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level: