Spanish Chicken Bake

SPANISH CHICKEN BAKE (serves 6)




Ingredients:

3 chicken breasts, trimmed and fileted if too thick

1 Tbsp olive oil for frying

3 Tbsp seasoned flour

1/2 large onion, chopped

1 clove garlic, crushed

1/2 - 1 lb. chorizo, cubed

1 1/4 c. chicken stock

1/2 can chopped tomatoes

1 can butter beans, drained

about 3/4 cup of black olives

paprika

salt and pepper

Instructions:

Make the seasoned flour by adding generous amounts of salt, pepper and paprika to your 3 Tbsp of flour. Mix well. Heat the oil in a large frying pan, dredge each chicken piece well in the seasoned four, shake off the excess and fry the chicken in the oil, turning until both sides are browned. Set aside and keep warm.

Add a little more oil to the pan, then add the onion, garlic and chorizo. Fry together until the onion becomes translucent and has absorbed some of the fat from the chorizo. Then add the can of beans, the chopped tomatoes and the chicken stock and cook over medium heat until heated through and bubbling. Check for seasoning and add more paprika if necessary, as well as salt and pepper.

Place the browned chicken thighs in a large, shallow ovenproof dish. Pour the butter bean mix over the chicken, then bake uncovered at 320 for about 45 minutes. After 45 minutes, add the olives to the dish, bake for a further 15 minutes or so. Serve with wilted spinach and brown rice.