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Sunday, 4 June 2017

Spanish Chicken Bake

This recipe is created from the inspirational original in the June 2017 'Coles' magazine ... with thanks.

Serves: 2

Preparation: around 1½ hrs


  • 6 x Chicken thigh fillets
  • 2 x tspns dried oregano
  • 2 x tspns paprika
  • 3 x med. potatoes, quartered
  • 1 x red onion, cut into wedges
  • ½ x red capsicum, seeded, coarsely chopped
  • 1 x zucchini, halved lengthways, then sliced in thick diagonal pieces
  • ½ cup x kalamata olives, seeded
  • ½ cup x chicken stock

Optional: In this case, we added some Brussels Sprouts cooked in butter and garlic.


Pre-heat your oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season well. Heat a large pan over medium heat and cook the chicken for 2 minutes on each side, or until golden brown, then transfer it to a baking tray/dish.

Add the potatoes to the pan and cook, tossing for 5 minutes, or until light golden. Arrange potatoes, onion, capsicum, zucchini, and olives around the chicken in the tray/dish. Pour the stock around the chicken. Season.

Bake for 35-40 mins, or until the chicken is cooked through, and the vegetables are tender. Serve immediately with some crunchy buttered bread.


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