Sauté chicken with smoked paprika, chorizo and smoked almonds

Name: Sauté chicken with smoked paprika, chorizo and smoked almonds
Cuisine: Spanish
Ingredients: 50 g (1¾ oz/⅓ cup) smoked almonds, to serve; 1 tbsp chopped flat-leaf parsley, to serve; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 200 ml (7 fl oz/scant 1 cup) tomato juice or passata; ⅓ tsp dried red chilli (red pepper) flakes; 150 ml (5 fl oz/⅔ cup) brown chicken stock; 200 ml (7 fl oz/scant 1 cup) tomato juice or passata; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 150 g (5½ oz) cooking chorizo, skin removed and cut into 2cm (¾in) slices; 2 tbsp olive oil; 2 red peppers (bell peppers), halved, deseeded and cut into strips; 2 red peppers (bell peppers), halved, deseeded and cut into strips; 1 green pepper (bell pepper), halved, deseeded and cut into strips; 1 green pepper (bell pepper), halved, deseeded and cut into strips; 100 ml (3½ fl oz/scant ½ cup) dry white wine; 2 garlic cloves, crushed; 2 tsp smoked paprika (pimentón); 2 tsp smoked paprika (pimentón); 8 chicken leg portions, cut into thighs and drumsticks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

The dish is redolent with flavours from Spain. I adore the smoky notes of the sauce that come from including pimentón - Spanish smoked paprika. Serve this chicken with saffron rice; it makes the ideal accompaniment.

Ingredients

8 chicken leg portions, cut into thighs and drumsticks
2 tsp smoked paprika (pimentón)
2

Europe
Spain
Side dish

Method

Season the chicken pieces with salt and pepper and with half the paprika.

Put the oil in a large lidded frying pan (skillet) over a medium heat. When the oil is hot, add the chicken pieces and chorizo. Fry for about 5 minutes on each side until both are golden brown.

Add the red and green peppers (bell peppers), the remaining paprika and the garlic. Reduce the heat, cover with a