‘Paella’ chicken

I was going to make chicken paella for dinner tonight, but we’d had rice earlier in the day.   I decided to retain the paella flavours, but replaced the rice with potatoes instead.   I enjoyed making this dish, as the only effort goes into blending the ingredients for the ‘sofrito’, and the rest was a pretty much one-pot trick.

IMG_5812Ingredients: (serves 2)

  • 2 red tomatoes
  • 1 red pepper, de-seeded and roughly chopped
  • 1 medium onion, peeled and chopped
  • 1 clove of garlic, roughly chopped
  • 1/2 tbsp olive oil
  • a pinch of saffron
  • 1 tbsp paprika
  • 2 tbsp chopped chives
  • 2 tbsp chopped coriander
  • 2 tbsp fresh thyme
  • salt and freshly ground pepper to taste
  • 4 chicken thighs (or a mixture of thighs and drumsticks)
  • 10 baby potatoes, par-boiled for 7 minutes and drained

Method:

  1. Pre-heat the oven at 200 degrees
  2. Line a baking tray with foil
  3. Place the tomatoes, pepper, onion, garlic and oil in a blender.  Blend into a fine paste
  4. Mix in the remainder of the ingredients (except the chicken and potatoes)
  5. Place the chicken and potatoes into the baking tray and pour the mixture on top
  6. Use a wooden spoon to evenly spread the mixture over the chicken and potatoes
  7. Bake in the oven for 30 minutes
  8. Remove the tray from the oven and leave to cool for a few minutes before serving with a side of vegetables, a squeeze of lemon and crusty bread to mop of the lovely sauce

 

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