Chicken and chorizo with paprika and red wine recipe
 Looking for a tasty meal for one? This simple dish combines the wonderful flavours of chorizo and paprika and is topped with some fresh herbs to make it extra special. 2 tsp smoked paprika1 tsp chilli powder1 chicken thigh, bone removed2 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped1 small chorizo sausage, chopped100ml/3½fl oz red wine50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first)1 tbsp chopped fresh chiveschopped fresh parsley, to garnishsalt and freshly ground black pepper 2 tsp smoked paprika 1 tsp chilli powder 1 chicken thigh, bone removed 2 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped 1 small chorizo sausage, chopped 100ml/3½fl oz red wine 50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first) 1 tbsp chopped fresh chives chopped fresh parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through.Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir.Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve.