4 Serves
66 Mins
Preheat your oven to 200°C.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion, sliced chorizo, and peppers. Season with salt and pepper, then sauté for 15 minutes until the vegetables are soft and the chorizo has rendered its flavorful oils.
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SpanishVitamin E
6 mg / 15 mgVitamin K
956 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
153 µg / 400 µgCalcium
187 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
1225 mg / 4,700 mgSodium
1441 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
9 g / 28 gSugar
10 g / 50 gSaturated Fat
12 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Stir in the paprika and minced garlic, cooking for an additional 2 minutes until the mixture becomes fragrant.
Add the tinned chopped tomatoes, olives, and butter beans to the skillet. Stir well to combine all ingredients and adjust seasoning if necessary.
Nestle the chicken thighs into the bean mixture, ensuring they are well-seasoned. Place the skillet in the oven and bake for 40 minutes, or until the chicken skin is golden and crisp and the meat is cooked through.
Remove from the oven, garnish with freshly chopped parsley, and serve immediately.
2
g58
g3
g
Lebanese
American