Spanish Chicken

Spanish Chicken


For years this has been one of my families best loved recipes and the one recipe I come back to time and time again.

It is comforting yet light, it is deep and strong combining both the rich flavour of Chorizo with the warm spiced smokiness of ‘Hot Smoked Paprika’ and still it has all the flavours of sunshine.

In Winter I serve it with Patatas Brava and a deep gutsy Red wine and in Summer it needs little more than a good loaf of crusty sourdough and a chilled Rose or Crisp White.

You can dress it up and serve it for an elegant dinner party, double or triple it for a Communion or Confirmation gathering or  quiet simply keep it for mid week when you need something truly delicious yet quick to cook.

It’s loved by Adults as much as Kids and is always a big hit on my Private Cookery Classes.

One of my ‘Private Cookery Classes’ with a wonderful group of ladies.


Getting to enjoy the food after my demo at one of my ‘Private Cookery Classes’



  • 2 tbsp. olive oil
  • 8 boneless skinless chicken thighs,cut in half or 4/5 chicken fillets cut into 3 pieces
  • 4 cloves of garlic,crushed
  • 1 medium red onion, sliced
  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • 400g can chopped tinned tomatoes
  • 150ml dry white wine (or sometimes I used a really good splash of Ouzo or Pernod instead, for special occasions)
  • 1 tbsp. good quality ‘Hot’ smoked Paprika
  • 75g good quality chorizo
  • A handful of pitted black olives
  • Salt & black pepper


  1. Heat the oil in a large casserole dish and fry the chorizo  over a high heat until golden and just starting to let the juices out, remove from the pan, add the chicken and fry until golden.
  2. Add the peppers, onions and garlic and fry until nicely browned and slightly softened and return the chorizo to the pan too.
  3. Stir in the wine and let it reduce down a little, then add the tomatoes, smoked paprika,salt and pepper and a little pinch of sugar if needed.
  4. Cook for 10-15 minutes, until the chicken is cooked through then add the olives, sprinkle with some chopped fresh parsley and serve in little terracotta pots.





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