Easy Spanish chicken
- Adam Bush
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.6 out of 5.60 ratingsRate
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Enjoy our Spanish chicken recipe – a classic, comforting stew made with chicken thighs nestled in a tomato and smoked paprika sauce with chorizo and butter beans
Dairy-free
Egg-free
High-protein
Low sugar
Nut-free
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Showing items 1 to 3 of 3
Chicken tikka
A star rating of 4.3 out of 5.12 ratings
Spanish chicken stew
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Spanish beans with chicken & chorizo
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Test Kitchen tips for making Spanish chicken:
- Swap the butter beans for chickpeas or cannellini beans if that’s what you have. Use the same drained weight; both work well with chicken and chorizo in similar Spanish-style stews.
- For a little heat, add ¼-½ tsp chilli flakes with the smoked paprika. Start small, as the chorizo brings its own spice.
- Finish with a little sherry vinegar or lemon juice to lift the rich, smoky tomato sauce. Add a teaspoon of vinegar or a squeeze of lemon just before serving, then taste.
- If the chicken skin is taking a long time to crisp you can finish under a hot grill
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp extra virgin olive oil
-
1 onion
thinly sliced
-
150g chorizo
cut into rings
-
1 red pepper
deseeded and sliced into strips
-
1 yellow pepper
deseeded and sliced into strips
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1 tsp sweet smoked paprika
-
4 garlic cloves
finely chopped
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400g can chopped tomatoes
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150g pitted green olives
-
400g can butter beans
drained and rinsed
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8 bone-in, skin-on chicken thighs
-
small handful of flat-leaf parsley
chopped
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Nutrition: Per serving
-
kcal567
-
fat37g
-
saturates10g
-
carbs19g
-
sugars10g
-
fibre9g
high
-
protein35g
-
salt2.74g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
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step 2
Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.
Adam Bush
Formerly deputy food editor at olive magazine, Adam is a chef, baker and food writer with a love of big, bold flavours. A professionally trained chef, he worked in various Michelin-starred kitchens, pubs and a bakery where he honed his sourdough skills, before moving into recipe writing. See more of Adam's recipes
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A star rating of 4.6 out of 5.60 ratings
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