I created this yummy one pot wonder the other night. It’s definitely not a traditional Spanish dish by any stretch of the imagination, but the flavours inspired me to call it that. Throw a jalapeno in for extra kick and some sliced chorizo would also be a delicious addition. We had ours with rice but it would also be good with soft polenta or potato mash.
8 chicken thigh chops (skin on and bone in)
1 cup plain flour for dredging
2 tbs olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
5oo ml chicken stock
2 tins chopped tinned tomatoes (Italian or organic taste the best)
1/2 cup sliced green olives
1 heaped tsp, sweet paprika
Salt & pepper to taste
- Preheat oven to 150C
- Dust the chicken well with flour. Heat the olive oil in a heavy based casserole dish with a lid and brown the chicken pieces in batches. Keep the heat to medium so the flour doesn’t burn.
- Set the chicken aside and gently fry saute the onion and garlic until soft.
- Add the chicken back to the pan, add the chicken stock, tomato, olives and paprika. Stir and bring to the boil.
- Place the lid on the dish and put into the oven for 2 – 2.5 hours until the sauce has reduced and the chicken is coming off the bone.