This dish has fruity sweetness, saltiness, pungency and bite, but there’s a tip you need to know about adding the orange ...
You'll find heaps of ingredient and preparation tips in Cook's Notes above this recipe, including how to char-grill peppers.
2 plump fresh chorizo, sliced 1½ Tbsp olive oil 8 chicken drumsticks 4 chicken wings ¼ cup dry white wine ½ tsp Spanish smoked paprika ½ tsp salt 1 Tbsp standard flour 1 cup stock or water ½ cup pimiento-stuffed green olives, drained 1 char-grilled red pepper, halved, deseeded and sliced 2 oranges, peel and pith removed and cut into slices 2 Tbsp coarsely chopped flat-leaf parsley
1 To char-grill red pepper, see Here. Peel oranges with a small serrated knife, removing all the pith, then cut into slices.
2 Quickly brown chorizo on both sides in a large oiled frying pan (skillet) over medium heat. Transfer to a plate. Pour off fat and wipe out pan. Add olive oil and when nice and hot, add chicken joints. Brown all over (use a splatter screen if you have one). Pour in wine and let it mostly evaporate, then sprinkle over paprika. Continue cooking turning chicken often, until a rich golden colour. Season with salt. Stir in flour, then stock or water. Bring to the boil. If you would like to add potatoes, see end of recipes. Add chorizo, olives and red pepper.
3 Cook gently for 30 minutes, shaking pan occasionally to make sure chicken is not catching, or until chicken is beautifully tender and near falling off the bones. Add oranges, turn off the heat, cover with a lid and rest chicken for 2 minutes. Sprinkle with parsley and serve.
You can bulk up this dish with potatoes. Scrub 500g small potatoes (cut into chunks if using medium-sized potatoes). Add to casserole after adding stock and water. Bing to the boil, and cook gently, partially covered with a lid, for 15 minutes, then add chorizo, olives and peppers. Cook, uncovered, until chicken and potatoes are beautifully tender, and finish off as described.
It’s important not to cook the oranges or they will loose freshness. Add them at the very end, just before serving.
The delicious sweet and grunty flavours in Chicken with Spanish Flavours call for a bowl of rice or mash (or add small potatoes as described here).
For heaps of helpful cooking tips and ingredient knowledge, see Cook’s Notes