Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2011
- 3 sweet red peppers halved and cored
- 1 sweet onion thickly sliced
- 1 can tomato drained
- 5 oz cured chorizo sausages cut in chunks
- 10 cloves garlic
- 8 bone-in skin-on chicken pieces (half-breasts, thighs or drumsticks)
- 2 tablespoons olive oil
- 1 3/4 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
MethodOn 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, tomatoes, chorizo and garlic.
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.
Nutritional facts Per each of 6 servings: about
- Sodium 668 mg
- Protein 28 g
- Calories 415.0
- Total fat 28 g
- Potassium 690 mg
- Cholesterol 95 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
- Iron 19.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 25.0
- Vitamin C 175.0