Spanish-Style Chicken Bake

Page 42

Cuisine: Spanish/Portugese | Course Type: Main Courses

(1 review)

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Recipe Review

A complete meal in a roasting tin, and really easy. I made a slight adjustment by heating the chorizo gently in the roasting tin at the outset until it gave up some of its oil, which I then used to toss the potatoes and onions to prevent them from sticking. I also used red and yellow peppers (a small one of each) instead of green. I feared the chicken might dry out without its skin but in fact it was fine.

In future I might add a little splash of sherry at the end, to deglaze the tin.

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