Spanish Chicken Bake (Chicken Thigh)

I must say I'm not sure why they are calling it Spanish Chicken Bake as I never seen anything similar to that in the whole year I lived in Spain, however, with that said, 12 months in one city does not make me a Spanish food specialist, so made it is Spanish style after all.

From coles magazine June 2017 - Page 27

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Serves: 4 - Prep: 15 mins - Cooking: 50 mins
4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 zucchini, halved lengthways, thickly sliced diagonally
1/2 cup (80g) kalamata olives
1/2 cup (125ml) salt-reduced chicken stock


  • Preheat oven to 200C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish. Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
  • Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.

Vic Lic

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