Spanish Chicken

By ALICJA

Ingredients

• 1/4 cup olive oil
• 1 tbsp hot smoked Spanish papaprika
• 1 tsp chopped garlic
• 4 skin-on bonless chicken breasts
• salt
• 1/2 cup chopped chirizo sausage
• 2 cups sliced leeks
• 1 cup chopped tomatoes,fresh or canned
• 1 cup chicken stock
• pepper
• Salsa Verde
• 3 tbsp coarsely chopped Italian parsley
• 1/4 cup chopped mint
• 2 tbsp capers
• 1/2 tsp chopped garlic
• 2 tsp chopped anchovies
• 2 tbsp fresh bread crumbs
• 1/3 oil
• 1 tbsp lemon juice

Details

Servings 4

Preparation

Step 1

Preheat oven to 400F
Combine 2 tbsp oil,paprica and garlic.Brush chicken breasts with flavoured oil.
Heat 2 tbsp oil in oven proof skillet.Season chicken with salt and fry breasts about 3 min.a side over med.heat or until skin is golden.Reserve.Discard all but 1 tbsp
of fat from pan.
Add chorizo and saute until fat starts nder,about 2 min.Add leeks and saute fot 2 min.or until beginning to soften.Add tomatoes and chicken stock and bring to boil.Simmer for 2 min.or
until tomatoes have begun to fall apart.Season lightly with salt and pepper to taste.
Place breasts,skin-side up,on top of sauce and place in oven.Bake for 25 to 30 min.or until juices are no longer pink.Taste sauce and adjust seasoning if necessary.
Add parsley,mint,capers,garlic,anchovies and bread crumbs into food processor.Coarsely chop.Pour in oil and
lemon juice and mix ,the mixture should have same texture.
Place some sauce on each plate and a breast on top.Drizzlew breast with salsa verde.