I hope you enjoy the food!!!

Thursday, April 7, 2011

Spanish Style Chicken

What a week this has been!!  It's been busy, busy, busy, what with children and sport.  To add confusion to it all we have had our first week after daylight savings has ended.  Why is it that when we turn the clocks back, the weather turns instantly cold!!!  We are certainly back into stew and casserole weather now!!!  Which is good because with the week I have had, it meant that I could cook up a storm and prepare some comfort food for the nights when I knew I had no time to cook.

The other day I spent the afternoon in the kitchen - made a Torta Caprese (for a friend's 50th Birthday!!), then prepared the meal for that night - Spanish Chicken, and also prepared the next night's dinner - Penne Pasta and Meatballs - sometimes a lot of work makes for an easy night another time!!  On my crazy night - all I had to do was place the pasta and meatballs in the oven, and it was ready when we all finally got home!

This Spanish Chicken recipe was really easy - and very tasty (even more so the second time around!!).  I used the recipe that is in the current edition of Good Taste Magazine - with just a couple of tweaks!!

Spanish Chicken
Adapted from Good Taste Magazine - April Edition

Serves 4-6

1.2 kg chicken thighs, trimmed of fat, cut into large chunks
2 chorizo sausages, halved lenghtways, thickly sliced on the diagonal
1 red capsicum, seeded, cut into large squares
1 red onion, finely chopped
4 cloves garlic, crushed
700g passata
1/4 cup red wine
several springs fresh oregano, leaves removed
1 cup frozen peas
olive oil

Steamed rice to serve
Olives - optional

In a large saucepan, heat a small amount of olive oil over medium high heat.  Cooking the chicken in batches, brown the meat until evenly golden.  Remove from pan, place on a plate, keeping warm.  Repeat until all chicken has been browned.  Put the sliced chorizo into the pan, and cook, stirring, until the chorizo is golden.

Remove the excess oil from the pan.  Add a small amount of olive oil, add the onion and garlic, cook stirring for around 4 minutes, or until the onion has softened.

Add the chicken and chorizo back into the pan.  Add the passata and red wine.  Season with salt and pepper and add the oregano leaves leaves.  Simmer for 30 minutes.

Add the peas, and simmer for an additional 10 minutes.

Serve with steamed rice and olives, if desired.

If you do not care for Chorizos - or you are cooking for kids, simply leave them out.

This makes for a quick, tasty meal.  Make double and portion it off in the freezer - for a night when you don't feel like cooking!!!!  We all have them!!


  1. I like the look of this dish...is it slow cooker worthy do you think?

  2. No I don't think I would do it in the slow cooker - chicken breaks apart a lot with the slow cooker - you could do similar sauce but with veal???

  3. Yum I love tomatoey chicken dishes!