This is one of Jason’s favourite recipes. Every once in a while he gets a craving and he has to make it. Fine by me – I don’t have to cook 🙂
I found this in a Canadian Living Magazine years ago and we’ve made the recipe at least a handful of times. I think it turns out a little different every time. We typically serve it with white rice and make enough rice for leftovers too.
If you’re short on time, you can use jarred roasted red peppers – they’re not as good, but they do the trick. We’ve made it both ways. I get chorizo sausages at Costco – they’re an awesome price and they’re delicious. I always have a package in the freezer. We rarely have fresh thyme, so a small sprinkling of dried thyme works too (probably about 1/4 teaspoon). The conversion for fresh to dried is about 6 fresh sprigs (or 1 tablespoon) fresh = 3/4 teaspoon dried.
- 3 sweet red peppers, halved and cored
- 1 sweet onion, thickly sliced
- 1 can (28 oz/796 mL) whole tomatoes, drained
- 5 oz (142 g) cured chorizo sausages, cut in chunks
- 10 cloves garlic
- 8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
- 2 tbsp (30 mL) olive oil
- 1-3/4 tsp (9 mL) chopped fresh thyme
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) sweet paprika
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) cayenne pepper
Additions if you wish (as per the photos below):
- Green Olives
- Fresh Basil
- Fresh Parsley for garnish
On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, combine red peppers, onion, hand crushed tomatoes, chorizo and garlic. If using, include the mushrooms and olives and fresh herbs at this point too. You won’t want to add the prawns until the last 10 minutes or so cooking.
Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.
Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.
The photos have been updated since the original post. Jay made this dish for me for my birthday and included garlic stuffed green olives for a nice bit of color, mini bella mushrooms and some big prawns which made it extra special. You can get creative with this dish, but the recipe provides an excellent foundation for awesome flavour!