| | Spanish chicken bake
Spanish chicken bake
Spanish chicken bake 4.3-5 9
  • Calories: 1463 kj
  • Fat: 12g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish. Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
  2. Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.
Time for preparing:
50 min.
Servings:
4

Ingredients:

  • 4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 500g baby potatoes, halved
  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, coarsely chopped
  • 1 zucchini, halved lengthways, thickly sliced diagonally
  • 1/2 cup (80g) kalamata olives
  • 1/2 cup (125ml) salt-reduced chicken stock
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