More paprika chicken

So this evening was a bit of a leftovers night as we had some chorizo, mushrooms, potatoes and cream that needed using up and I soooooooo hate to waste food.  I bought some chicken legs from Haywards for a bit of a family favourite; paprika chicken.  I served it with some leek and sweetcorn mash and a chorizo and mushroom cream sauce.

The chicken I simply marinated in olive oil, loads of garlic, a bit of chilli and half a teaspoon of paprika.  This was seasoned with sea salt and freshly ground black pepper.  Pan fried to brown the skin in only the oil from the marinade and then popped into a 180* oven for around 40 minutes.  I basted the chicken pieces twice during cooking to keep them nice and moist and the skin crisp and full of flavour.

For the mash I boiled enough potatoes for the three of us; The Woo, Cath and yours truly.  When done they were well mashed with plenty of butter, cream and white pepper added.  The water was heavily salted so they didn't need any more.  To this I added a couple of sliced leeks which had been softened in butter and a small can of sweetcorn added to the leeks for the last few minutes of cooking.  All mixed together to make a very tasty accompaniment to the chicken.

The sauce was simply the leftover chorizo (about 8") thinly sliced and gently fried in butter and olive oil with a finely sliced onion, some chopped garlic, a little chilli and a few sliced mushrooms added.  The paprika laden juice was slowly cooked out of the sausage and the leftover cream was added at the last minute to make the sauce nice and creamy.

It worked really well.  The chicken was nice and spicy, the mash with leek and sweetcorn worked a treat and went perfectly with the chicken.  The sauce was a revelation, made everything nice and moist and great to mop up with the last bit of mash.