Borotommo
Well-known member
Serves 6.
4 very large chicken breasts or 6-8 chicken thighs if you prefer.
Dust, mix and season chunks of chicken in paprika, lots of oregano, a good olive oil and salt n pepper. Cover and put in the fridge for a few hours or over night. I add cayenne pepper as well as we like spicy.
A bag of baby potatoes, halved and laid in the base of a good sized roasting dish (lasagne sort of size). Add a large chopped onion and a whole bulb of garlic. I just chop top and bottom of the bulb and separate the cloves and spread them about, but I don’t worry about taking the skin off. You can also, if you prefer, just chuck the whole bulb in without peeling it. Smother with olive oil and a good splash of salt.
This now goes in the oven at 200 for about half an hour, but give it a good mix half way through.
Now slice a big spicy chorizo ring into decent chunks.
After the potatoes and onions have had their half hour, add the chicken and chorizo and mix thoroughly, so everything is covered with oil and that spice/herb mix. Continue to cook for a further 30 minutes, tossing half way through.
Finally, you’ll need a couple of large bell peppers, chopped into big chunks and a bag of plum or cherry tomatoes. When the chicken has had its first half hour, chuck in the peppers and tomatoes, mix thoroughly and then boil or steam a couple of heads of broccoli. The roasting will be done after about 1hr 20-30 mins. Serve straight away in the middle of the table, with a couple of big spoons.
Enjoy. It’s quite watery, but you can soak up using the potatoes, or have some nice crusty bread on the side
4 very large chicken breasts or 6-8 chicken thighs if you prefer.
Dust, mix and season chunks of chicken in paprika, lots of oregano, a good olive oil and salt n pepper. Cover and put in the fridge for a few hours or over night. I add cayenne pepper as well as we like spicy.
A bag of baby potatoes, halved and laid in the base of a good sized roasting dish (lasagne sort of size). Add a large chopped onion and a whole bulb of garlic. I just chop top and bottom of the bulb and separate the cloves and spread them about, but I don’t worry about taking the skin off. You can also, if you prefer, just chuck the whole bulb in without peeling it. Smother with olive oil and a good splash of salt.
This now goes in the oven at 200 for about half an hour, but give it a good mix half way through.
Now slice a big spicy chorizo ring into decent chunks.
After the potatoes and onions have had their half hour, add the chicken and chorizo and mix thoroughly, so everything is covered with oil and that spice/herb mix. Continue to cook for a further 30 minutes, tossing half way through.
Finally, you’ll need a couple of large bell peppers, chopped into big chunks and a bag of plum or cherry tomatoes. When the chicken has had its first half hour, chuck in the peppers and tomatoes, mix thoroughly and then boil or steam a couple of heads of broccoli. The roasting will be done after about 1hr 20-30 mins. Serve straight away in the middle of the table, with a couple of big spoons.
Enjoy. It’s quite watery, but you can soak up using the potatoes, or have some nice crusty bread on the side
