Spanish Chicken with Crispy Paprika Potatoes

This recipe comes from the January 2015 Good Food magazine

Spanish Chicken with Crispy Paprika Potatoes

Serves 4

4 baking potatoes, cubed
1 tbsp olive oil
1 tbsp smoked paprika
2 tsp balsamic vinegar
6 roasted peppers from a jar, finely chopped ( I used Pepperdew)
140g cream cheese
8 boneless, skinless chicken thighs (or use 4 breasts as I did)
8-12 chorizo slices

Heat oven to 200ºC/180º fan/Gas 6.

Tip the potatoes onto a large baking tray.  Mix the paprika, oil and vinegar, pour over the potatoes and toss together.  (I found it easier to put all of these in a plastic bag and mix together well before emptying onto the baking tray)
Bake for 10 minutes while you prepare the chicken.

Mix the chopped peppers with the cheese. Open out the thighs or creat a pocket in the breasts and share the cheese between them.  Bring the sides of the chicken together to enclose the filling then put each into an individual foil package, top with 2-3 slices of chorizo and wrap in the foil.

Put the foil parcels on top of the potatoes and return to the oven for 30 minutes until the chicken is cooked and the potatoes crispy.

Serve with salad leaves simply dressed with an oil and balsamic vinegar mix or with vegetables as I did.