Spanish Chicken


Chorizo, chicken and potatoes are staples of the Spanish diet. This Spanish chicken recipe brings them all together in one pot making for an easy meal and even easier on the washing up! Use chicken thigh as oppose to breast meat which retains moisture through slow cooking.

Spanish Chicken
Serves 4
  1. 2 Large onions, peeled and finely diced
  2. 2 Large Maris Piper potatoes, peeled and diced into 1cm cubes
  3. 2 Garlic cloves, peeled and finely sliced
  4. 500ml Passata or chopped tomatoes
  5. 1 tbsp Smoked paprika
  6. 1 Bay leaf
  7. 600g Chicken thighs, boneless
  8. 1 tbsp Sugar
  9. 225g Chorizo, diced
  10. 250ml Chicken stock
  11. 2-3 Sprigs of fresh thyme, plus extra for garnish
  12. 100ml White wine or Vermouth
  13. Olive oil
  1. Pour 2-3 tbsp of olive oil into a large non-stick pan and set over a high heat. Fry the chicken thighs until golden brown on the outside, around 2-4 minutes and remove from the pan onto a plate, keep warm. Add the onions and garlic to the pan, fry gently until softened and add in the chorizo. Once the chorizo has browned slightly pour in the wine along with the bay leaf and thyme.
  2. When the wine has reduced by half its original volume, add the paprika and stir to coat the onions and chorizo. Pour in the passata and season to taste.
  3. Add the chicken back in and pour in the stock followed by the potatoes. Place a lid onto the pan and simmer for 45 minutes.
  4. The liquid should now have reduced and the chicken and potatoes should be cooked through. Divide the stew between bowls and serve.
Artisan Traveller


Please enter your comment!
Please enter your name here