Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 4 People
Easy, quick, and flavorful – this Spanish Chicken is the perfect family mid-week meal that you can prep in less than ten minutes and cook in one pot. A simple meal that delivers amazing flavours all made in one pot for easy clean-up!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
500 grams Potatoes Cut into bite-sized pieces
150 grams Chorizo
8 Chicken thighs I use bone-in, with skin on
2 Large red onions Peeled and cut into wedges
400 grams Tomatoes
3 Peppers Seeded and cut into wedges
8 Cloves Garlic Whole, in their skins
100 grams Pitted olives Drained
2 teaspoons Garlic powder
2 teaspoons sweet smoked paprika
1 teaspoon Sea salt
1 teaspoon freshly ground black pepper
To serve:
Wedges of lemon for squeezing over Optional
Chopped flat-leaf parsley Optional
How to make Spanish Chicken One Pot
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Combine the chorizo and potatoes in a large baking sheet or casserole dish. Place in the preheated oven to bake for about 15 minutes.
Step 3: Remove from the oven when done and add the remaining ingredients to the dish. Toss well, then return to the oven. Continue baking for another 35 minutes or until the chicken is cooked through.
Notes:
For this recipe, I suggest buying the chunks of chorizo and not the thin slices.
You can replace chicken thighs with chicken breasts but make sure to adjust the cooking time so as not to overcook the chicken.
You can add the tomatoes along with the potatoes if you like your tomatoes pretty soft.
You can omit olives if desired but make sure to add a squeeze of lemon to the dish before serving for a burst of delicious acidity.
Add some whole cloves of garlic to this dish. Before serving, squeeze the roasted garlic from the skins.
For this recipe, use only sweet smoked paprika or regular paprika and not the hot smoked paprika.
I suggest using a nonstick pan, if not available, just be sure to stir the dish after 5 minutes in the oven so the potatoes don’t stick. Also, ensure to use large enough tin to fit everything in a single layer without overcrowding. Or just use two smaller trays.
Nutrition Facts:
Amount per Serving: Calories 500 | Fat 19g 29% | Saturated Fat 6g 38% | Cholesterol 216mg 72% | Sodium 1096mg 48% | Potassium 1624mg 46% | Carbohydrates 31g 10% | Fiber 7g 29% | Sugar 8g 9% | Protein 51g 102% | Vitamin A 3675IU 74% | Vitamin C 145.9mg 177% | Calcium 89mg 9% | Iron 7mg 39%
Ingredients
- 500 grams Potatoes Cut into bite-sized pieces
- 150 grams Chorizo
- 8 Chicken thighs I use bone-in, with skin on
- 2 Large red onions Peeled and cut into wedges
- 400 grams Tomatoes
- 3 Peppers Seeded and cut into wedges
- 8 Cloves Garlic Whole, in their skins
- 100 grams Pitted olives Drained
- 2 teaspoons Garlic powder
- 2 teaspoons sweet smoked paprika
- 1 teaspoon Sea salt
- 1 teaspoon freshly ground black pepper
- To serve:
- Wedges of lemon for squeezing over Optional
- Chopped flat-leaf parsley Optional
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Combine the chorizo and potatoes in a large baking sheet or casserole dish. Place in the preheated oven to bake for about 15 minutes.
Step 3: Remove from the oven when done and add the remaining ingredients to the dish. Toss well, then return to the oven. Continue baking for another 35 minutes or until the chicken is cooked through.
Notes
For this recipe, I suggest buying the chunks of chorizo and not the thin slices. You can replace chicken thighs with chicken breasts but make sure to adjust the cooking time so as not to overcook the chicken. You can add the tomatoes along with the potatoes if you like your tomatoes pretty soft. You can omit olives if desired but make sure to add a squeeze of lemon to the dish before serving for a burst of delicious acidity. Add some whole cloves of garlic to this dish. Before serving, squeeze the roasted garlic from the skins. For this recipe, use only sweet smoked paprika or regular paprika and not the hot smoked paprika. I suggest using a nonstick pan, if not available, just be sure to stir the dish after 5 minutes in the oven so the potatoes don’t stick. Also, ensure to use large enough tin to fit everything in a single layer without overcrowding. Or just use two smaller trays.
