Easy Spanish Chicken

Ingredients

• 2 tbspextra virgin olive oil
• 1onion
• 5 ozchorizo
• 1red pepper
• 1yellow pepper
• 1 tspsweet smoked paprika
• 4 clovegarlic
• 14 ozcanned tomatoes, chopped
• 1 cupgreen olives
• 14 ozlima beans, drained
• 8chicken thighs, bone-in, skin-on
• parsley, for garnish

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6.

2. 2

   Warm the olive oil in a large ovenproof skillet over medium heat and cook the onion, chorizo and both peppers with a pinch of salt and pepper for 15 minutes, until the vegetables have collapsed and the chorizo has stained the oil orange.

3. 3

   Stir in the smoked paprika and the garlic and give it 2–3 minutes, until you can smell both of them.

4. 4

   Tip in the chopped tomatoes, the olives and the drained lima beans, stir everything together and season.

5. 5

   Settle the chicken thighs into the pan skin side up, so the skin sits proud of the sauce, and season the skin.

6. 6

   Bake for 40 minutes, until the skin is crisp and the meat pulls easily off the bone. Scatter the parsley over and serve straight from the pan.