5 Ingredient Spanish Chicken

4
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"From Taste Magazine August '16"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (595.4 g)
  • Calories 609.5
  • Total Fat - 21.7 g
  • Saturated Fat - 7 g
  • Cholesterol - 1141.5 mg
  • Sodium - 712.2 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.3 g
  • Protein - 91.3 g
  • Calcium - 90.6 mg
  • Iron - 13.1 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 220C/200C fan forced and place a roasting pan in the oven for 5 minutes to preheat

Step 2

Meanwhile, use a sharp knife or kitchen scissors to remove the backbone from the chicken and discard and then turn over the chicken and use the heel of your hand to flatten.

Step 3

Place the chicken in the roasting pan and scatter around the chorizo and roast for 20 minutes or until the chicken starts to brown.

Step 4

Now add the sherry and roast for 5 minutes or until the liquid is reduced and then add the beans and stock and roast for 35 minutes or until the chicken is cooked through and the liquid is nearly absorbed.

Step 5

Cut the chicken into pieces.

Step 6

Use a potato masher to slightly mash the beans and season to taste.

Step 7

Divide the chicken, chorizo and beans among serving plac

Step 8

Tes and serve with wilted spinach, if using.

Tips & Variations


No special items needed.

Related