Spanish Chicken, Lemon, and Potatoes

recipe
Flavors of the Mediterranean make this juicy chicken a pleasant departure from expected holiday fare.
0

Be the first to rate it

Yield:

6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 28 Minutes

Ingredients

3 tablespoons extra virgin olive oil
6 skinned and boned chicken thighs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (20-oz.) package refrigerated red potato wedges
4 large garlic cloves, sliced
2 ounces cured chorizo sausage, diced
1/2 cup pitted Spanish olives
1 cup chicken broth
1 tablespoon Hungarian sweet paprika
1 lemon, thinly sliced and seeded

Preparation

Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; add to skillet. Cook 5 minutes or until browned on all sides.

Meanwhile, combine potatoes and next 5 ingredients in a large bowl; toss to coat. Add potato mixture with broth to skillet; top with lemon slices. Cover and cook 20 minutes or until potatoes are tender.

Note:

Christmas with Southern Living 2008

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note