Spanish Chicken
Try this Spanish Chicken with spicy chorizo tray bake. Throw the ingredients onto a baking tray, and let the oven do all the work!
Servings: 4
Calories: 646kcal
Cost: £1.08
Equipment
Ingredients
- 1 kg pack of chicken thighs (£1.82)
- 2 tins chopped tomatoes (£0.32x2)=(£0.64)
- 2 medium onions (£0.18)
- 110 g (½) chorizo sausage (£1.85/2)=(£0.93)
- 3 cloves of garlic (£0.69/3)=(£0.23)
- 400 g brown rice (£1.10/2)=£0.55)
Cupboard Essentials
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp parsley
- Pepper
Instructions
Preheat oven to 180°C
- Before placing the chicken into a large baking tray, cut off the excess skin that isn’t directly attached to the thigh.
- Chop the onion into wedges, crush the garlic and slice the chorizo into fairly small pieces. Add all ingredients to the baking tray and coat with a tbsp of olive oil.
- Add the chopped tomatoes and season with 1 tsp smoked paprika, 1 tsp parsley and pepper (chorizo provides enough salt)!
- Place in oven. Timer-45 minutes, turning the thighs over at 15 minutes then again at 30 minutes.
- Pop the rice on with a 1:2 water ratio. After 15 minutes the rice and chicken will be ready.
I’d usually eat one portion and with the remaining 3 portions I’d put one in the fridge and two in the freezer
Nutrition
Calories: 646kcal | Carbohydrates: 36g | Protein: 33g | Fat: 38g