Spanish Style Chicken & Eggplant — Good Chef Bad Chef

Name: Spanish Style Chicken & Eggplant — Good Chef Bad Chef
Cuisine: European, Mediterranean, Spanish
Ingredients: 6 chicken chop thighs, bone-in, with skin on; 250g chorizo, chopped; 2 large red onions, cut into wedges; 3 red capsicum, seeded and cut into wedges; 2 fresh tomatoes, diced; 400g tinned tomatoes; 1 eggplant, diced; 2 large potatoes, cut into bite-sized pieces; 100g pitted green olives; 8 cloves garlic, roughly chopped; 2 tsp smoked paprika; 2 tsp cayenne pepper; 1 bunch of spring onion, roughly chopped; 1 bunch of coriander, roughly chopped; 2 cups chicken stock; 1 cup white wine; Extra virgin olive oil; Salt and pepper; 1 bunch of coriander, to garnish; 1 bunch of spring onion, to garnish; Juice of ½ lemon

8 steps

Updated at: Wed, 06 Sep 2023 21:43:41 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

Serves 4-6

Step 2

Time 1 hour 15 minutes

Step 3

To Serve

Step 4

Place the chicken with skin side down in a hot pan. Season with salt, pepper, 1 teaspoon of smoked paprika and 1 teaspoon of cayenne pepper. Drizzle olive oil over the chicken. Add the chorizo and cook for 3-5 minutes until the skin is crispy and golden brown.

Step 5

In another pan add the red onion, garlic, capsicum and eggplant on medium heat with olive oil. Season with the rest of the paprika and cayenne pepper. Stir to combine. Brown off and set aside.

Step 6

Turn the chicken over and add the potato, eggplant mixture, fresh tomato, olives, tin tomato, white wine, stock, spring onion and coriander.

Step 7

Bring it to a boil and let it simmer on low heat with the lid on for an hour.

Step 8

Drizzle with lemon juice and garnish with herbs. Serve.