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


  1. Pre-heat the oven to 170C/Gas Mark 3.
  2. 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.
  3. Add the chorizo to the pan along with the pimento or pepper, the paprika and the tomatoes.
  4. 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.
  5. Stir in the parsley before serving.

Handy Hint

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.

Additional Information

  • Main Course

  • Chicken

  • tomato

  • sausage

  • spanish

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