This is such a great little rustic recipe for so many reasons. Firstly, it’s easy with minimal effort required. Just a bit of chopping and stirring and then you can leave it for a whole 40 minutes! I find it ideal for an informal dinner with friends as you can go do a bit of karaoke whilst it cooks :-)
Secondly it uses chicken thighs, which are so much juicier and flavoursome than other cuts of chicken. There’s chorizo in there too, which we just can’t get enough of at home. We’re one step away from putting it into our cereal… seriously. Finally and most importantly… it’s so tasty! Tomatoey, juicy, meaty and yummy.
I serve it with some quick patatas bravas which I make by peeling and dicing some potatoes, covering in olive oil, salt, pepper and thyme leaves and putting in the oven until tender and golden. I hold back a little of the tomato sauce from the chicken and top the potatoes with it, along with a good grating of parmesan.
Simple Spanish Supper
– 4 red/yellow peppers
– 1 tbsp olive oil
– 6 boneless chicken thighs (with or without skin, as you like!)
– ½ ring of chorizo, diced
– Splash of sherry vinegar
– 1 onion, peeled and sliced
– 2 cloves of garlic, crushed
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 400g can of chopped tomatoes
1.Start off by removing the core and the seeds from your peppers and slicing them into strips.
2. Warm 1tbsp of olive oil in a deep frying pan on a medium to high heat for a couple of minutes. Add your chicken thighs and cook for 8 minutes or so until they’ve lost their raw look and are turning golden. Add your squares of chorizo along with a splash of sherry vinegar. Cook for a couple of minutes. It will smell goooood!
3. Now add the onion, garlic, thyme and bay leaf to the pan. Stir well so that everything is incorporated together. Turn the pan down to a simmer.
4. And now, you can just leave it for 40 minutes! Go do some karaoke, call your Mum, waste some time online or prepare the patatas bravas! After 40 minutes, add your can of chopped tomatoes to the pan and stir through. Leave to cook for another 10-15 minutes before taking off the heat.
5. Let the chicken cool a little and serve it up with the patatas bravas, a few lettuce leaves and a bucket of Rioja! Olé!