Spanish chicken with chorizo & peppers
About £1.19 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Chorizo100g
- Roasted peppers (jar)300g
- Onions1
- Chopped tomatoes400g
- Smoked paprika5g
- Bread4 slices
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the chicken (800g) skin side down (8 min). Lift out.
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Fry the chorizo (100g) and onion (1) (5 min), then the paprika (5g).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the tomatoes (400g) and peppers. Sit the chicken on top skin up.
- Bake at 190°C until cooked through (30 min). Bread (4 slices) for the sauce.
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.