This means “chicken in the pan” in Spanish, but there is nothing remotely Spanish about the recipe other than a number of ingredients typical of Spanish cuisine. It is, however, an incredibly easy and satisfying one-tin dinner, a distant cousin of ratatouille, and perfect for anyone wanting to cook a delicious meal with minimal effort.
In this case it was served with home-baked bread and my pan-steamed cabbage recipe, but you could easily serve with any variety of spuds, rice, pasta or couscous.
A friend rightly suggests that chunks of chorizo would go down a storm in this dish, and so they would. Please add your own variations!
- Chicken thighs, boneless – c2 per person
- 1-2 red onions, quartered
- 1-2 red/yellow peppers, cored and roughly chopped
- Several ripe tomatoes, roughly chopped
- Button mushrooms – a good handful
- Butternut squash, peeled and chopped
- Several cloves of garlic, crushed and chopped
- Other veg as desired, chopped (eg. courgette, aubergine, carrot)
- Olive oil
- Maldon sea salt & fresh-ground black pepper
- 1 tablespoon of smoked paprika
- Dried or fresh thyme
Take a well-seasoned roasting tin and add the veg in layers. Space out the chicken thighs on top. Cover generously with salt flakes, pepper, thyme, paprika and olive oil.
Cook in a moderate oven for 30-40 minutes, then stir well. Cook for another 45 minutes, then serve. There should be a generous gravy within the pan.