Try Colm O'Gorman's recipe for a classic one pot Spanish chicken dish
I love to add butternut squash to my Arroz con Pollo
This classic Spanish one pot dish is a bit like a paella but is cooked in a casserole. I make it using a whole chicken which I then portion down into eight pieces, but you can use pre-portioned chicken to save a little time and hassle if you wish. Portioning the chicken only takes about ten minutes and will save you a few euros. I also prefer to use a combination of white and dark meat, as opposed to using all leg or thigh portions, but those will work perfectly well if you prefer.
I love to add butternut squash to my Arroz con Pollo. It adds some beautiful sweetness to the dish, and the squash is fabulous with the chicken and the lightly spiced tomato sauce.
