Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.
This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (http://uktv.co.uk/food/recipe/aid/653540)
I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.
1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500 g new potatoes, quartered lengthways
8 whole garlic, unpeeled
8 medium tomatoes, quartered
75 g chorizo, preferably picante
4-6 boneless, skinless chicken legs
1/2 tsp sweet, smoked paprika
1/2 tsp dried oregano
1 green pepper, deseeded and cut into strips
500 ml stock
3 tbsp olive oil
Salt and pepper
1. Heat a frying pan with half of the olive oil and brown the chicken legs.
2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.
3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.
4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.
You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.