Easy Spanish chicken

Enjoy our Spanish chicken recipe – a classic, comforting stew made with chicken thighs nestled in a tomato and smoked paprika sauce with chorizo and butter beans

Prep:15 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 567
fat 37g
saturates 10g
carbs 19g
sugars 0g
fibre 9g
protein 35g
salt 2.74g

Ingredients

2 tbsp extra virgin olive oil
1 onion, thinly sliced
150g chorizo, cut into rings
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
1 tsp sweet smoked paprika
4 garlic cloves, finely chopped
400g can chopped tomatoes
150g pitted green olives
400g can butter beans, drained and rinsed
8 bone-in, skin-on chicken thighs
small handful of flat-leaf parsley, chopped

Method

Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.