Directions
- 1Mix the garlic, onion, colored bell pepper, salt, pepper, cumin, oregano, paprika, white wine, and a drizzle of olive oil to make a mixture.
- 2Marinate the chicken in the mixture for 30 minutes to 3 hours.
- 3Place the potatoes on the baking tray.
- 4Place the chicken pieces on top of the potatoes.
- 5Pour the remaining mixture over the chicken and potatoes.
- 6Bake in the oven at 180 degrees Celsius (without a fan, tray in the center) for 1 hour and 15 minutes to 1 hour and 30 minutes.
Ingredients
- 4 Traseros de pollo (chicken thighs)
- 1 kg Patatas (potatoes)
- 350 ml Vino blanco (white wine)
- 5 Dientes de ajo (garlic cloves)
- 1 Cebolla mediana (medium onion)
- 0.33 Pimiento rojo (red bell pepper)
- 1 cda Sal (salt)
- 0.33 cda Pimienta (pepper)
- 1 cda Comino (cumin)
- 1 cda Orégano (oregano)
- 1 cda Pimentón dulce (sweet paprika)
- 40 ml Aceite de oliva virgen extra (extra virgin olive oil)
Equipment
Horno (oven)Bandeja de horno (baking tray)
Tips
- Let the chicken marinate for 30 minutes to 3 hours.
- Bake without a fan and place the tray in the center of the oven.
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