Chicken Espagnolish

Home alone this weekend so after chores and shopping I set about getting dinner ready. 

Three skin-on, bone in chicken thighs were dusted with Ras El Hanout and roasted at 190C for 25 mins and allowed to drain and cool. 

I quartered a out 10s of chorizo and sliced it up along with two onions, a clove of garlic and four plum tomatoes. 

When the chicken had cooled I boned and chopped it up. Then set about the rest of the chores. 

When it was time to cook I heated a frying pan and heated the chorizo to release the oil. The chorizo was removed and the onions and garlic softened in the oil for about 20mins. I then added the tomatoes and the chorizo to the pan and cooked them gently until the tomatoes disintegrated. Finally the chicken was stirred in and heated through (about 10mins).

Served with plain brown rice and a good rioja!


Needed chopped parsley

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