Spanish Chicken Bake
Spanish chicken Bake. Cook this Spanish-inspired chicken bake with this easy recipe that the whole family will love.
4 Chicken Thigh Cutlets
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 zucchini (courgette), halved lengthways, thickly sliced diagonally
1/2 cup (80g) stone less black olives
1/2 cup (125ml) chicken stock
Preheat oven to 200ºC. Combine the chicken, paprika and oregano in a large bowl. Season.
Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish.
Add the potato to the pan and cook, tossing, for 5 mins or until light golden.
Arrange the potato, onion, capsicum, courgette and olives around the chicken in the dish. Pour the stock around chicken. Season.
Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.
Chicken can be an excellent source of low-fat protein. Chicken is also a very good source of selenium, phosphorus, vitamin B6, and niacin. Depending on the cooking method you choose, chicken can also be low in sodium. Chicken is also relatively low in calories. A 3-ounce serving of boneless, skinless chicken breast contains around 90 calories.