Cooking Instructions
- 1
Cut up the chicken & chorizo to the size you prefer and fry in olive oil, until a nice colour. Season with salt and pepper and remove from the pan and set to one side.
- 2
Dice the onion, pepper & garlic and fry in the same pan on a low heat, season with salt & pepper and cook for several minutes - until sweated down.
- 3
Add the dried tomato paste to the pan and cook through for a minute or so & add the red wine. Turn up the heat and cook until reduced by half. Add the passata.
- 4
Drain the chickpeas and add too the pan, along with the stock pot, smoked paprika, the ribs and juice of the lemon, honey, parsley and simmer slowly on a low heat.
- 5
Peel the potatoes (or keep the skin on) and cut into 2cm cubes. Put in a pan of salted boiling water for 5 minutes and remove. Allow to steam dry for 5 minutes.
- 6
In a pre-heated at 180 degrees add the potatoes with a general seasoning of salt & pepper and the rind of a lemon. Add a good glug of oil and make sure all potatoes are covered. cook for 30-45 mins until the potatoes are golden brown.
- 7
Serve the potatoes with a generous serving of the Spanish chicken. Serve with some fresh parsley and a squeeze of the lemon.
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