John Myers
Spanish Chicken Drumsticks with Peppers and Chorizo
The perfect spanish chicken drumsticks with peppers and chorizo recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
- 1 size Onion
- 2 Paprika
- 2 Garlic cloves
- 500 g Canned tomatoes in pieces
- 2 tbsp Olive oil
- 60 ml Sherry
- 80 g Sliced chorizo
- 50 g Black pitted olives
- 2 tsp Sweet paprika powder
- 1 Bay leaf
- 1 Stripes Orange peel
- Salt
- Pepper from the grinder
- In a large saucepan, fry the chicken legs in oil until golden brown. Dust with paprika powder. Roughly chop the onion and cut the peppers into thin strips and add to the chicken, fry briefly. Add the finely chopped garlic. Top up with canned tomatoes and sherry, add bay leaf and orange peel and bring to the boil. Cover and braise the dish on a low heat for about 40 minutes. In the meantime, cut the chorizo into thin slices. When the chicken is done, add the chorizo and olives, cook briefly and season with salt and pepper. A strong white bread or baked potatoes goes well with it.
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