Chicken with Potatoes

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Another Spanish dish. No fuss way to stew chicken that has all the flavours of spain. All you need to accompany is a 6-pack of San Miguel and some greenery and you’re set.

RECIPE:

INGREDIENTS:

1.25kg chicken thighs (cut into 1/3 portions)
salt & pepper
2 garlic cloves (chopped)
2 tablespoons fresh flat leaf parsley (chopped)
1/2 teaspoon Spanish paprika (sweet or smoked)
1 1/4 cups red wine
6 tablespoons olive oil
1 onion (finely chopped)
1 red capsicum (finely chopped)
1/2 cup carrots (finely chopped)
1 large baking potato (peeled & cut into 1/2″ cubes)

DIRECTIONS:
Sprinkle the chicken in salt & pepper and set aside. Mash the garlic with the parsley and a little salt, stir in the wine and the paprika and set aside. Heat a large pan with 3 tablespoons of the olive oil over a moderate heat and fry the chicken to brown on all sides. Add the onion, carrots and capsicum and continue to cook for 4-5 minutes until softened and lightly browned. Stir in the mashed mixture, cover and reduce the heat to low. Cook slowly for 35 minutes. Meanwhile, in a large frying pan, add the remaining 3 tablespoons of oil and heat over a moderate temperature. Fry the potatoes in one layer with a little salt for 10 minutes, turning occasionally to avoid sticking, until they are tender. Drain away the oil and add the potatoes to the chicken, stirring carefully. Cook for 5 further minutes before serving.

SERVING:
We ate with a green salad and some bread.

  • Stuart Connolly

    I find chicken thighs hold too much lumpy white fat, I prefer the thigh fillets but even then I remove the lumpy fat bits. I will try your recipe with these very soon.

    • Lee

      Chicken thighs are fattier yes, but that’s what makes them so much better for curries etc. Breast meat is lean, but dry and just falls apart during cooking. I always buy boneless thigh fillets, and like any meat, cut off the excess fat. I’m not super careful to remove everything though – a bit of fat helps keep everything from drying out.

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