Spanish Chicken and Clams
Spanish Chicken and Clams
Ingredients
Cooking time: 45 min.
Preparation time: 20 min.
Total Time: 75 min.
Servings: 2
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4 chicken thighs, skin-on and bone-in
1 lb. Clams
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (400g) of chopped tomatoes
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1/2 cup chicken broth
A handful of fresh parsley, chopped, for garnish
Preparation
Begin by heating olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent. Add the red and yellow bell peppers and continue to cook until they soften.
Stir in the chopped tomatoes, smoked paprika, and cayenne pepper. Season with salt and pepper. Allow the mixture to simmer for a few minutes until the Flavours meld together.
Return the chicken thighs to the skillet, nestling them into the tomato mixture. Pour in the chicken broth and bring everything to a gentle simmer.
Cover the skillet and let it simmer for about 30 minutes, or until the chicken is cooked through and tender. The sauce should thicken and coat the chicken beautifully.
Sprinkle fresh parsley over the dish before serving. Enjoy this Spanish chicken recipe with your choice of sides, such as crusty bread or a simple salad.