Spanish Chicken, Lemon, and Potatoes |
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Prep Time: 5 Minutes Cook Time: 28 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Flavors of the Mediterranean make this juicy chicken a pleasant departure from expected holiday fare. Ingredients:
3 tablespoons extra virgin olive oil |
6 skinned and boned chicken thighs |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 (20-oz.) package refrigerated red potato wedges |
4 large garlic cloves, sliced |
2 ounces cured chorizo sausage, diced |
1/2 cup pitted spanish olives |
1 cup chicken broth |
1 tablespoon hungarian sweet paprika |
1 lemon, thinly sliced and seeded |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; add to skillet. Cook 5 minutes or until browned on all sides.
2. Meanwhile, combine potatoes and next 5 ingredients in a large bowl; toss to coat. Add potato mixture with broth to skillet; top with lemon slices. Cover and cook 20 minutes or until potatoes are tender.
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