Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4-5 potatoes (e.g. Rooster potatoes) (approximately 400 g)
  • 8 chicken thighs (approximately. 600 g), skinless and boneless
  • 120 g chorizo, cut into 1 cm slices
  • 2 red onions, sliced
  • 4 cloves of garlic, thinly sliced
  • 2 stems of rosemary, finely chopped
  • 2 tsp paprika
  • 2 tbsp tomato paste
  • 2 tins of tomatoes (800 g)
  • 800 ml water
  • 2 carrots, sliced into 2 cm pieces
  • 40 pitted green olives
  • 1 tsp olive oil
  • 4 Lemon wedges
  • Parsley, chopped
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 730x730 recipes 01 25
Preparation time: 15 MIN Cooking time: 30 MIN
  1. Season the chicken thighs with salt and pepper.
  2. Heat a tablespoon of olive oil in a small casserole dish or non-stick saucepan over a high heat and brown the chicken for about 5 minutes.
  3. Remove the chicken and set aside.
  4. Add the chorizo, then reduce the heat and add the onion, rosemary and paprika.
  5. Cook over a low heat for 5–10 minutes until the onion is soft (add a little bit of water if the onions stick to the pan).
  6. Add in the garlic and tomato paste and cook for a few more minutes, then add the tinned tomatoes, potatoes, carrots and water.
  7. Return the chicken to the pan and bring to the boil.
  8. Lower the heat and simmer for 20 minutes until the potatoes are thoroughly cooked. Stir in the olives and season with salt and pepper to taste.
  9. Serve with wedges of lemon and chopped parsley.
  10. Ready to serve

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