Spanish Style Chicken
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Ingredients (serves 6)
1 large pinch of saffron
50g softened butter
Whole chicken 1.6 kg (approx.)
6 tomatoes, quartered
1 large Chorizo sausage, skinned
4 x 410g tins butter beans, drained
1 large Spanish onion, finely chopped
Flat leaf parsley to garnish
1/2 tablespoon paprika
Method
- Pre-heat oven to 190C/Gas Mark 5.
- Mix the paprika and saffron into the butter with plenty of seasoning and rub
all over the skin of the chicken.
- Put in a roasting tin and place in the oven for 1 hour and 25 minutes (this
cooking time is for a 1.6 kg bird. To work out the cooking time for a different
weight of bird allow 40 minutes per kg plus 20 minutes extra).
- After 45 minutes of cooking remove the chicken from the oven and add the tomatoes,
Chorizo sausages, onion, butter beans and garlic to the roasting tin, place the chicken
on top and baste well.
- Return to the oven for the remainder of the cooking time, basting occasionally.
- At the end of the cooking period check that the chicken is thoroughly cooked by
piercing the bird in its thickest part (the thigh for example) and making sure
that the juices run clear. If they do, remove the roasting tin from the oven
and allow the chicken to rest for 10 minutes.
- Mash the tomatoes slightly into the sauce,sprinkle with parsley and serve.
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