Spanish Chicken

By KimChi381

Spanish spicing often includes garlic, paprika, and the spicy taste of chorizo, the smoked cured sausage from Spain. The heat comes from the hot smoked Spanish paprika, which has a smoky, spicy taste. This recipe is a simple roast of chicken with a tangy sauce, finished iwth a snappy drizzle of minty salsa verde. Served over rice.

Ingredients

• 1/4 cup (50mL) olive oil
• 1 tbsp (15mL) hot smoked Spanish paprika
• 1 tsp (5mL) chopped garlic
• 4 skin-on, boneless chicken breasts
• Salt
• 1/2 cup (125mL) chopped chorizo sausage
• 2 cups (500mL) sliced leeks
• 1 cup (250mL) chopped tomatoes, fresh or canned
• 1 cup (250mL) chicken stock
• Freshly ground pepper
• SALSA VERDE
• 3 tbsp (45mL) coarsely chopped Italian parsley
• 1/4 cup (50mL) chopped mint
• 2 tbsp (25mL) capers
• 1/2 tsp (2mL) chopped garlic
• 2 tsp (10mL) chopped anchovies
• 2 tbsp (25mL) fresh bread crumbs
• 1/3 cup (75mL) olive oil
• 1 tbsp (15mL) lemon juice

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400F (200C).

2. Combine 2 tbsp (25mL) olive oil, paprika and garlic. Brush chicken breasts with flavoured oil.

3. Heat 2 tbsp (25mL) oil in oven-proof skillet. Season chicken with salt and fry breasts about 3 mins a side over medium-high heat or until skin is golden. Reserve. Discard all but 1 tbsp (15mL) of fat from pan.

4. Add chorizo and saute until fat starts to render, about 2 mins. Add leeks and saute for 2 mins or until beginning to soften. Add tomatoes and chicken stock and bring to boil. Simmer for 2 mins or until tomatoes have begun to fall apart. Season lightly with salt and pepper to taste.

5. Place breasts, skin-side up, on top of sauce and place in oven. Bake for 25-30 mins or until juices are no longer pink. Taste sauce and adjust seasoning if necessary.

6. Add parsley, mint, capers, garlic, anchovies and bread crumbs into food processor. Coarsely chop. Pour in olive oil and lemon juice and mix together. The mixture should have some texture.

7. Place some sauce on each plate and a breast on top. Drizzle breast with salsa verde.