Pollo Espanol (Spanish Chicken)
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 lbs chicken thighs
- 1 lb chorizo sausage, uncooked and cut into 1 inch chunks
- 4 sweet peppers, green and yellow diced in 1 inch pieces
- 1 large tomatoes or 3 canned tomatoes, coursely chopped
- 2 medium onions, diced into 1 inch pieces
- 1⁄2 1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
- 1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
- 4 large garlic cloves, minced
- 1 teaspoon ground coriander
- 1⁄4 cup extra virgin olive oil
- 1 cup dry red wine
- salt and freshly ground black pepper
- lemon wedge (optional)
directions
- Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
- Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
- Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
- Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.
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