Spanish Chicken and Chorizo Recipe

Name: Spanish Chicken and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: plain flour, for dusting; 1 roasting chicken, jointed; 4 tablespoons olive oil; 2 chorizo sausages, cut into 2cm long pieces; 2 medium onions, chopped; 8 garlic cloves, peeled and coarsely chopped; 2 red peppers, finely diced; 2 green peppers, finely diced; 2 yellow peppers, finely diced; 2 sprigs thyme; 2 bay leaves; 1 teaspoon smoked paprika; 400 ml manzanilla sherry wine; 1 (440 g) can chopped tomatoes; 2 tablespoons chopped parsley; rustic bread, to serve

Servings: persons

plain flour, for dusting
1 roasting chicken, jointed
4 tablespoons olive oil
2 chorizo sausages, cut into 2cm long pieces
2 medium onions, chopped
8 garlic cloves, peeled and coarsely chopped
2 red peppers, finely diced
2 green peppers, finely diced
2 yellow peppers, finely diced
2 sprigs thyme
2 bay leaves
1 teaspoon smoked paprika
400 ml manzanilla sherry wine
1 (440 g) can chopped tomatoes
2 tablespoons chopped parsley
rustic bread, to serve

1
Season a little plain flour with salt and pepper and dust the chicken in seasoned flour.
2
Heat the oil in a heavy-based saucepan and fry the chorizo until brown.
3
Remove the chorizo from the pan and fry the chicken for about 10 minutes.
4
Remove the chicken from the pan and set aside.
5
Add the onions, garlic and peppers to the pan and cook gently until soft.
6
Stir in the bay leaves, thyme and paprika and fry for about 1 minute.
7
Return the chorizo and chicken to the pan and stir in the sherry.
8
Cook off the alcohol and then add the chopped tomatoes.
9
Bring to a simmer and cook until the chicken is cooked through.
10
Season to taste with salt and freshly ground black pepper.
11
To serve, sprinkle with the chopped parsley and accompany with rustic bread.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: plain flour, for dusting, 1 roasting chicken, jointed, 4 tablespoons olive oil, 2 chorizo sausages, cut into 2cm long pieces, and more.

Yes, Spanish Chicken and Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chicken and Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions