Paprika roast chicken with chorizo and white beans


  • Serves 4 people

  • 2 tbsp each coarsely chopped thyme and oregano, plus extra to serve
  • 1 tsp smoked paprika
  • Finely grated rind and juice of 1 lemon
  • 2 garlic cloves, finely chopped
  • 110 ml olive oil
  • 4 chicken Marylands, halved through joint
  • 1 Spanish onion, thinly sliced
  • 2 chorizo, thickly sliced
  • 250 gm cherry tomatoes
  • 300 ml chicken stock
  • 800 gm canned white beans, drained, rinsed
  • 2 tbsp sherry vinegar, or to taste
01   Preheat oven to 200C. Pound herbs, paprika, lemon rind and half the garlic in a mortar and pestle to a fine paste, stir in lemon juice and 70ml oil, season to taste. Transfer to a large bowl, add chicken, coat well, set aside to marinate for 10 minutes.
02   Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion and remaining garlic, sauté until tender (4-5 minutes). Add chorizo, sauté until fragrant (2 minutes), add tomato and sauté until beginning to soften. Add stock, bring to the simmer, cook for 5 minutes, then add beans, simmer for 5 minutes. Remove from heat, add vinegar, season to taste.
03   Heat a large ovenproof frying pan over medium-high heat. Drain chicken from marinade, add to pan skin-side down, cook until browned, turning once (2-3 minutes each side). Turn again, transfer to oven, roast until cooked through (8-10 minutes). Scatter with thyme and oregano, serve hot with chorizo and beans.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.







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