Spanish chicken

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 6

By MulledwineGless

(1 Vote) 1


  • 8 boneless skinless chicken thighs

  • 1 tbsp paprika

  • 25g fresh parsley chopped

  • 6 best quality pork sausages

  • 1 tinned pimento or 1 red pepper

  • 225g chorizo chopped

  • 400g tin chopped tomatoes

  • 1 small onion sliced


<ol> <li>Pre-heat the oven to 170C/Gas Mark 3.</li> <li>Heat the oil in a large ovenproof saute pan or casserole dish and fry the onion until golden. Add the sausages and brown on all sides, then do the same with the chicken thighs.</li> <li>Add the chorizo to the pan along with the pimento or pepper, the paprika and the tomatoes.</li> <li>Put the lid on the pan and bung it all in the oven for about 2 hours or until the chicken is tender. Check halfway through, and if it looks a bit dry add a very little chicken stock or water.</li> <li>Stir in the parsley before serving.</li> </ol>

Handy Hint

<p>I used 4 skinless chicken breasts, sliced up, and I added 3 cloves of garlic and used smoked paprika instead of ordinary. It takes a lot less than 2 hours to cook if you use breast meat, I think it was probably cooked after 45 minutes. Don't overcook it as the meat does go very dry.</p>

Additional Information

  • Main Course

  • Chicken

  • tomato

  • spanish

  • sausage

Avg. user rating:


Rate this recipe

Your comments

  • Iamaslummymummy 25/01/13 18:44

    This was absolutely delicious. I used breast meat and I didn't have any peppers so left them out. Smoked paprika here too. Perfect with celeriac mash