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
-
We all want a 'Chicken Brick' thanks to professional chef Andi Oliver
Everyone's talking about Habitat's iconic cooking dish – reimagined for 2024 and fans are already loving it
By Tamara Kelly Published
-
Perfect Wife: Who is Sherri Papini and where is she now?
Her family photos painted her as the perfect wife and mother, but Sherri Papini is at the centre of Hulu's latest true crime documentary
By Katherine Sidnell Published
-
Kate Middleton was elegance personified in olive green coat with skinny jeans and knee high boots
The Princess of Wales showed how versatile olive green can be when she styled her Reiss coat with one of her staple outfits in 2015
By Emma Shacklock Published