Chicken Legs With Chorizo
In this recipe, tender chicken legs are jazzed up with flavorful chorizo tucked under the skin, creating a delightful medley of tastes. The aromatic blend of paprika and cayenne infuses the dish with a rich, smoky essence that pairs harmoniously with the hearty vegetables and succulent chicken. With each bite, you'll savor the comforting flavors that come together beautifully in this satisfying meal.
— Constant Cookbook
Ingredients
- 2 good size chicken legs
- Olive Oil
- 1.5" thick slice of Chorizo
- 2 Carrots
- 1 Celery Stalk
- 1 Red Onion
- 1 White Onion
- 2 Cloves of Garlic
- 1 Chicken Stock Cube to make 200ml Stock
- 2 par boiled Potatoes cut into quarters
- 2 heaped tablespoons of Paprika
- 1/2 tea spoon of ceyenne pepper
- Salt and Black Pepper
Instructions
- Season the chicken legs and place a slice of the chorizo under the skin then brown in a wok. Place the skin side down first for 3 minutes then turn over for another 3 minutes. Remove from the pan and set aside on a clean plate.
- Add the vegetables and chorizo to the wok and fry until onions are translucent. Add the garlic, paprika and ceyence and fry for another 5 minutes. Add the potatoes to the pan and mix well until the potatoes have turned a light reddish color.
- Place vegetables in a baking tray and place the chicken legs on top. Cover with foil and place in the oven for 25 minutes.
- Un cover the chicken and vegetables and add the chicken stock to stop it all drying out. Return to the oven for another 25 minutes.
- To serve take out the potatoes and vegetables, split between two plates then place the chicken on top.
Yield
Serves 2
Comments
No comments found.