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.