Spanish chicken with chorizo, peppers and olives in a casserole dish.
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Spanish chicken with chorizo, peppers and olives

A quick to prepare easy one pot dish.
Course Main Course
Cuisine Spanish
Keyword chicken, easy, one pot
Skill Level very easy
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 967kcal
Author Jacqueline Bellefontaine

Ingredients

  • 8 chicken thighs on the bone skin on
  • 2 tsp smoked paprika
  • 3 tbsp olive oil
  • 100 g chorizo cut into rounds
  • 225 g small new potatoes halved
  • 2 red onions peeled and cut into wedges
  • 1 red pepper deseeded and cut into small chunks
  • 1 yellow or orange pepper deseeded and cut into small chunks
  • 1 green pepper deseeded and cut into small chunks
  • 4 large garlic cloves left whole with skins on
  • Juice of 1 lemon
  • 3 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh thyme
  • Freshly ground black pepper
  • 100 g pitted black olives
  • 4 tomatoes cut into quarters
  • 75 ml dry sherry

Instructions

  • Preheat the oven to 180ºC (160ºC fan)/ 350°F/Gas mark 4
  • Dust 8 chicken thighs with the paprika and lay them in a single layer in a large roasting tin. Drizzle with 1 tbsp of the olive oil and add 100g (3½oz) sliced chorizo to the tin.
  • Put 225g (8oz) small potatoes, halved, 2 red onions, cut into wedges and 1 each, red yellow and green pepper, cut into small chunks in a large bowl. Add 2 tbsp olive oil, then stir everything together to coat in the oil.
  • Tip the vegetables into the roasting tin around the chicken and tuck the 4 whole garlic cloves among them.
  • Squeeze the juice of 1 lemon juice over the vegetables and chicken and sprinkle with 2 tbsp of chopped fresh oregano, and 1 tbsp chopped thyme and season with plenty of black pepper. Roast in the preheated oven for 45 minutes.
  • Turn the vegetables over, add 100g (3½oz) black pitted olives and 4 tomato cut into quarters to the tin and spoon 75ml (5tbsp) dry sherry over the chicken. Roast for a further 15 minutes or until the chicken is cooked and the vegetables are tender. Serve sprinkled with 1 tbsp chopped oregano.

Notes

Cook's Tips:
  • Use 2 tsp dried oregano and 1 tsp of dried thyme if you can not get fresh.  You can also garnish with lemon wedges.
  • Substitute dry white wine for the sherry if preferred.
  • Freeze for up to 2 months, Defrost fully and reheat until piping hot.
  • Variation : Add some orange wedges 20 minutes before the end of cooking.
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Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)

Nutrition

Calories: 967kcal | Carbohydrates: 29g | Protein: 55g | Fat: 69g | Saturated Fat: 17g | Cholesterol: 299mg | Sodium: 927mg | Potassium: 1438mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3031IU | Vitamin C: 149mg | Calcium: 79mg | Iron: 4mg