Method
Heat the oven to 180C, 160C fan, 350F, gas 4. Heat 1tbsp oil in a frying pan, and, in batches, fry the chicken thighs on both sides until golden.
Fry the onions until softened, add the chorizo and peppers, and fry for 3 minutes. Add the paprika, tomato purée, sherry and stock, bring to the boil then reduce to a gentle simmer for 10 minutes. Put into a large dish, spacing the chicken out in 1 layer. Bake for 1 hour, adding the olives 10 minutes before the end.
Ingredients
- a little oil, for frying
- 12 boneless chicken thighs, seasoned
- 2 red onions, sliced
- 250g (9oz) cooking chorizo, sliced
- 2 red peppers, halved, deseeded and cut into small chunks
- 1tbsp sweet smoked paprika
- 2tbsp tomato purée
- 150ml (¼pt) dry sherry
- 300ml (½pt) chicken stock
- handful pitted black olives
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Zara Tindall's suede olive green trench coat is the perfect staple for April showers
Zara Tindall stepped out in a classic suede trench coat for the April meeting at Cheltenham
By Jess Bacon Published
-
The indulgent recipe George, Charlotte and Louis make for Kate Middleton is our idea of a dream dinner
Prince George, Princess Charlotte and Prince Louis each have a role to play when they whip this dish up for Princess Catherine
By Emma Shacklock Published
-
The air fryer Jamie Oliver uses in Jamie's Air Fryer Meals is 'uniquely helpful' – and it's £50 off today
Jamie's Air Fryer Meals sees the TV chef exploring the air fryer trend with cooking hacks for how to save time and boost flavours
By Lauren Hughes Published