Spanish Chicken

This recipe features in these meal plans: Family Favourites, Family Friendly, Winter Warmers 2, Winter Warmers 3.

Chicken thighs baked in a tomato, chorizo and olive sauce with rosemary roasted new potatoes.


  • 110g of chorizo, diced
  • 1 medium onion (approx 185g), coarsely chopped
  • 800g of tinned chopped tomatoes
  • 185g of black olives, halved
  • 8 medium new potatoes (approx 70g each), quartered
  • 700-800g of chicken pieces - thighs/drumsticks
  • 2 cloves of garlic, finely chopped
  • 200ml chicken stock
  • 2 tsp dried mixed herbs
  • 2 tsp paprika
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 50 mins
  • Oven temp: 200c
  • Price per person: £2.11
  • Store cupboard: Typical
  • Calories per serving: 916
  • 5-a-day per serving: 1.5
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Spanish Chicken photo

745 cooks think so


  1. Heat 1 tbsp oil in a frying pan and cook the chicken pieces for 4-5 minutes, or until browned. Remove and place in an ovenproof dish.
  2. Add more oil to the pan, if necessary, and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the chorizo and paprika and fry for 1-2 minutes. Stir in the tomatoes, stock, olives and mixed herbs and simmer for 5 minutes. Season with salt and pepper and pour into the ovenproof dish with the chicken pieces.
  3. Meanwhile, parboil the potatoes in lightly salted boiling water for 6-8 minutes.
  4. Place the potatoes in an ovenproof dish and drizzle with 1 tbsp oil. Sprinkle with the rosemary and season with salt and pepper. Bake the potatoes and Spanish chicken in the oven for 30 minutes, or until the chicken is cooked and the potatoes are crispy. Serve immediately.

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