|Sat Fat 4.7g||23%|
Season the chicken thighs with salt and pepper. Heat a tbsp olive oil in a small casserole dish or non-stick saucepan over a high heat and brown the chicken for about 5 minutes.
Remove the chicken with tongs and put to one side.
Add the chorizo, then reduce the heat and add the onion, rosemary and paprika. Cook on a low heat for 5-10 minutes until the onion is soft (add a splash of water if the onions begin to stick). Add the garlic, and tomato paste and cook for a couple of minutes more, then add the tinned tomatoes, water, potatoes and carrot. Return the chicken to the pan and bring to the boil.
Lower the heat and simmer for 20 minutes until the potatoes are thoroughly cooked. Stir the olives through and add salt and pepper to taste. Serve with wedges of lemon.
250g potatoes (such as Rooster), cut into in 2cm cubes
4 chicken thighs (approx. 300g), skinless and boneless
60g chorizo, cut into 1cm discs
1red onion, sliced
2 garlic cloves, thinly sliced
1 stalk rosemary, needles finely chopped
1tbsp tomato paste
1 tin tomatoes
1 carrot, sliced into 2cm discs
20 pitted green olives
lemon wedges and chopped parsley, to serve
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
Why not put a Spanish twist on a home favourite and try out this Spanish mashed potato recipe which includes bacon, paprika and pepper.
Garlic spring lamb & potato traybake with asparagus
Try this tasty lamb and potato traybake to mix up your mid week (or weekend). Quick, easy and totally delicious!
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.