Spanish Chicken with Chorizo

Name: Spanish Chicken with Chorizo
Total time: 1 h 8 min
Yield: 4 servings
Ingredients: 2 piece Red onion; 4 clove Garlic; 2 piece Red pepper; 300 g chorizo; 3 tbsp Extra-virgin olive oil; 2 tsp Smoked paprika; 400 g Cherry tomatoes; 200 ml Dry white wine; 6 sprig Fresh thyme; 2 piece Bay leaf; 1 pinch Salt; 1 pinch Ground black pepper; 1,200 g Chicken thigh; 15 g Flat-leaf parsley

1 hr 8 min · 18 min active · makes ~2.75 kg · Easy

Spanish chicken thighs braised with smoked paprika, chorizo, and cherry tomatoes, finished with fresh parsley and garlic.

See more →

Spanish Chicken with Chorizo

Spanish chicken thighs braised with smoked paprika, chorizo, and cherry tomatoes, finished with fresh parsley and garlic.

See more →

TOTAL TIME

1 hr 8 min

ACTIVE TIME

18 min

QUANTITY

~2.75 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/7

Ingredients

0/14 gathered · 4 servings

2piece

4clove

2piece

300g

3tbsp

2tsp

400g

200ml

6sprig

2piece

1pinch

1,200g

15g

#	Quantity	Notes	State
1	2piece	—	—
2	4clove	—	—
3	2piece	—	—
4	300g	—	—
5	3tbsp	—	—
6	2tsp	—	—
7	400g	—	—
8	200ml	—	—
9	6sprig	—	—
10	2piece	—	—
11	1pinch	—	—
12	1pinch	—	—
13	1,200g	—	—
14	15g	—	—

Tools

8 items

Procedure

29 steps

1 of 29

Heat the oven to 190 °C.

190°C

⏱ 15 min

2 of 29

Peel the red onions.

Red onion · 2 piece

⏱ 30s

ResultPeeled red onion

3 of 29

Cut each onion in half through the root, then slice into thin half-moons.

Peeled red onion · step 2

⏱ 45s

ResultFinely sliced onion

4 of 29

Tip the sliced onions into the pan and set aside while you prepare the rest.

Finely sliced onion · step 3

⏱ 5s

ResultFinely sliced onion

5 of 29

Peel the garlic cloves.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 29

Slice each garlic clove thinly lengthways.

Peeled garlic cloves · step 5

⏱ 30s

ResultThinly sliced garlic

7 of 29

Add the sliced garlic to the pan with the onions.

Thinly sliced garlic · step 6

⏱ 5s

ResultFinely sliced onion and thinly sliced garlic

8 of 29

Halve the red peppers, pull out the seeds and white membranes, and discard.

Red pepper · 2 piece

⏱ 30s

ResultDeseeded red peppers

9 of 29

Slice the deseeded pepper halves into strips about 1 cm wide.

Deseeded red peppers · step 8

⏱ 40s

ResultThinly sliced red peppers

10 of 29

Add the pepper strips to the pan.

Thinly sliced red peppers · step 9

⏱ 5s

ResultFinely sliced onion and thinly sliced garlic and thinly sliced red peppers

11 of 29

Slice the chorizo on a slight diagonal into rounds about 1 cm thick.

Chorizo · 300 g

⏱ 1 min

ResultSliced chorizo

12 of 29

Add the chorizo slices to the pan with the vegetables.

Sliced chorizo · step 11

⏱ 5s

ResultThinly sliced red pepper mixture

13 of 29

Pour the olive oil over the vegetables and chorizo in the pan.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultThinly sliced red pepper mixture

14 of 29

Set the pan over a medium heat and cook, stirring occasionally, until the onions are soft, the peppers have begun to collapse, and the chorizo has released its paprika-red oil.

⏱ 10 min

ResultSoftened chorizo and vegetables

15 of 29

Stir the smoked paprika into the pan.

Smoked paprika · 2 tsp

⏱ 5s

ResultSoftened chorizo and vegetables and smoked paprika

16 of 29

Stir everything together for 30 seconds so the paprika toasts lightly in the fat and coats every piece.

⏱ 30s

ResultPaprika-spiced chorizo and vegetables

17 of 29

Tip the cherry tomatoes into the pan and stir them in.

Cherry tomatoes · 400 g

⏱ 10s

ResultPaprika-spiced chorizo and vegetables and cherry tomatoes

18 of 29

Pour the white wine into the pan.

Dry white wine · 200 ml

⏱ 5s

ResultCherry tomato mixture

19 of 29

Tuck the thyme sprigs into the pan.

Fresh thyme · 6 sprig

⏱ 5s

ResultCherry tomato mixture

20 of 29

Add the bay leaves to the pan.

Bay leaf · 2 piece

⏱ 5s

ResultCherry tomato mixture

21 of 29

Season the sauce in the pan with salt.

Salt · 1 pinch

⏱ 5s

ResultCherry tomato mixture

22 of 29

Add a pinch of ground black pepper to the pan and stir once to combine.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned sauce base

23 of 29

Pat the chicken thighs thoroughly dry with kitchen paper so the skin crisps in the oven.

Chicken thigh · 1,200 g

⏱ 30s

ResultDried chicken thighs

24 of 29

Nestle the chicken thighs skin-side up on top of the sauce, pressing them down slightly so they are half-submerged but with the skin sitting clear above the liquid.

Dried chicken thighs · step 23

⏱ 30s

ResultSkin-side-up chicken thighs

25 of 29

Slide the pan into the oven using oven gloves.

⏱ 30s

ResultSkin-side-up chicken thighs

26 of 29

Roast until the chicken skin is deep golden and the juices run clear when the thickest part of a thigh is pierced — about 45 minutes. Check the thickest piece reads 74 °C on a thermometer.

190°C

⏱ 45 min

ResultRoasted spanish chicken with chorizo

27 of 29

Lift the pan out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultRoasted spanish chicken with chorizo

28 of 29

Gather the parsley leaves and roughly chop them.

Flat-leaf parsley · 15 g

⏱ 30s

ResultRoughly chopped parsley

29 of 29

Scatter the chopped parsley over the chicken and bring the pan straight to the table. The bay leaf is there for flavour; don't eat it.

Roughly chopped parsley · step 28

⏱ 10s

ResultSpanish Chicken with Chorizo

Total Time1 hr 8 min

#	Product	Tool	Action
1	—	190°C	Heat the oven to 190 °C.⏱ 15 min
2	2 piece		Peel the red onions.⏱ 30sResultPeeled red onion
3	Peeled red onionstep 2		Cut each onion in half through the root, then slice into thin half-moons.⏱ 45sResultFinely sliced onion
4	Finely sliced onionstep 3		Tip the sliced onions into the pan and set aside while you prepare the rest.⏱ 5sResultFinely sliced onion
5	4 clove		Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Slice each garlic clove thinly lengthways.⏱ 30sResultThinly sliced garlic
7	Thinly sliced garlicstep 6		Add the sliced garlic to the pan with the onions.⏱ 5sResultFinely sliced onion and thinly sliced garlic
8	2 piece		Halve the red peppers, pull out the seeds and white membranes, and discard.⏱ 30sResultDeseeded red peppers
9	Deseeded red peppersstep 8		Slice the deseeded pepper halves into strips about 1 cm wide.⏱ 40sResultThinly sliced red peppers
10	Thinly sliced red peppersstep 9		Add the pepper strips to the pan.⏱ 5sResultFinely sliced onion and thinly sliced garlic and thinly sliced red peppers
11	300 g		Slice the chorizo on a slight diagonal into rounds about 1 cm thick.⏱ 1 minResultSliced chorizo
12	Sliced chorizostep 11		Add the chorizo slices to the pan with the vegetables.⏱ 5sResultThinly sliced red pepper mixture
13	3 tbsp		Pour the olive oil over the vegetables and chorizo in the pan.⏱ 5sResultThinly sliced red pepper mixture
14	—		Set the pan over a medium heat and cook, stirring occasionally, until the onions are soft, the peppers have begun to collapse, and the chorizo has released its paprika-red oil.⏱ 10 minResultSoftened chorizo and vegetables
15	2 tsp		Stir the smoked paprika into the pan.⏱ 5sResultSoftened chorizo and vegetables and smoked paprika
16	—		Stir everything together for 30 seconds so the paprika toasts lightly in the fat and coats every piece.⏱ 30sResultPaprika-spiced chorizo and vegetables
17	400 g		Tip the cherry tomatoes into the pan and stir them in.⏱ 10sResultPaprika-spiced chorizo and vegetables and cherry tomatoes
18	200 ml		Pour the white wine into the pan.⏱ 5sResultCherry tomato mixture
19	6 sprig		Tuck the thyme sprigs into the pan.⏱ 5sResultCherry tomato mixture
20	2 piece		Add the bay leaves to the pan.⏱ 5sResultCherry tomato mixture
21	1 pinch		Season the sauce in the pan with salt.⏱ 5sResultCherry tomato mixture
22	1 pinch		Add a pinch of ground black pepper to the pan and stir once to combine.⏱ 5sResultSeasoned sauce base
23	1,200 g		Pat the chicken thighs thoroughly dry with kitchen paper so the skin crisps in the oven.⏱ 30sResultDried chicken thighs
24	Dried chicken thighsstep 23		Nestle the chicken thighs skin-side up on top of the sauce, pressing them down slightly so they are half-submerged but with the skin sitting clear above the liquid.⏱ 30sResultSkin-side-up chicken thighs
25	—		Slide the pan into the oven using oven gloves.⏱ 30sResultSkin-side-up chicken thighs
26	—	190°C	Roast until the chicken skin is deep golden and the juices run clear when the thickest part of a thigh is pierced — about 45 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 45 minResultRoasted spanish chicken with chorizo
27	—		Lift the pan out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultRoasted spanish chicken with chorizo
28	15 g		Gather the parsley leaves and roughly chop them.⏱ 30sResultRoughly chopped parsley
29	Roughly chopped parsleystep 28		Scatter the chopped parsley over the chicken and bring the pan straight to the table. The bay leaf is there for flavour; don't eat it.⏱ 10sResultSpanish Chicken with Chorizo
Total Time			1 hr 8 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	924kcal
	80g
	51g
	15g
	23g
	11g
	4g
	1,201mg

Ingredients0/14

Tools0/7

Recipe

Spanish Chicken with Chorizo

Spanish chicken thighs braised with smoked paprika, chorizo, and cherry tomatoes, finished with fresh parsley and garlic.

What you’ll doYou will build a sauce of onions, garlic, peppers and chorizo on the stove, toast paprika into it, then add tomatoes, wine and herbs. The chicken thighs go skin-side up on top, half-submerged, and roast until golden and cooked through.

Serves4

Total1 hr 8 min

LevelEasy

Ingredients

Red onion2 piece
Garlic4 clove
Red pepper2 piece
Chorizo300 g
Extra-virgin olive oil3 tbsp
Smoked paprika2 tsp
Cherry tomatoes400 g
Dry white wine200 ml
Fresh thyme6 sprig
Bay leaf2 piece
Salt1 pinch
Ground black pepper1 pinch
Chicken thigh1,200 g
Flat-leaf parsley15 g

Tools

OvenChef's knifeLarge ovenproof frying panWooden spoonKitchen paperOven gloveChopping boardThermometer

Method

Heat the oven to 190 °C.

190°C15 minOven

Peel the red onions.

30sChopping board, Chefs knifeRed onion · 2 piece

Cut each onion in half through the root, then slice into thin half-moons.

45sChopping board, Chefs knifePeeled red onion · step 2

Tip the sliced onions into the pan and set aside while you prepare the rest.

5sLarge ovenproof frying panFinely sliced onion · step 3

Peel the garlic cloves.

30sChopping board, Chefs knifeGarlic · 4 clove

Slice each garlic clove thinly lengthways.

30sChopping board, Chefs knifePeeled garlic cloves · step 5

Add the sliced garlic to the pan with the onions.

5sLarge ovenproof frying panThinly sliced garlic · step 6

Halve the red peppers, pull out the seeds and white membranes, and discard.

30sChopping board, Chefs knifeRed pepper · 2 piece

Slice the deseeded pepper halves into strips about 1 cm wide.

40sChopping board, Chefs knifeDeseeded red peppers · step 8

Add the pepper strips to the pan.

5sLarge ovenproof frying panThinly sliced red peppers · step 9

Slice the chorizo on a slight diagonal into rounds about 1 cm thick.

1 minChopping board, Chefs knifeChorizo · 300 g

Add the chorizo slices to the pan with the vegetables.

5sLarge ovenproof frying panSliced chorizo · step 11

Pour the olive oil over the vegetables and chorizo in the pan.

5sLarge ovenproof frying panExtra-virgin olive oil · 3 tbsp

Set the pan over a medium heat and cook, stirring occasionally, until the onions are soft, the peppers have begun to collapse, and the chorizo has released its paprika-red oil.

10 minLarge ovenproof frying pan, Wooden spoon

Stir the smoked paprika into the pan.

5sLarge ovenproof frying panSmoked paprika · 2 tsp

Stir everything together for 30 seconds so the paprika toasts lightly in the fat and coats every piece.

30sLarge ovenproof frying pan, Wooden spoon

Tip the cherry tomatoes into the pan and stir them in.

10sLarge ovenproof frying panCherry tomatoes · 400 g

Pour the white wine into the pan.

5sLarge ovenproof frying panDry white wine · 200 ml

Tuck the thyme sprigs into the pan.

5sLarge ovenproof frying panFresh thyme · 6 sprig

Add the bay leaves to the pan.

5sLarge ovenproof frying panBay leaf · 2 piece

Season the sauce in the pan with salt.

5sLarge ovenproof frying panSalt · 1 pinch

Add a pinch of ground black pepper to the pan and stir once to combine.

5sLarge ovenproof frying panGround black pepper · 1 pinch

Pat the chicken thighs thoroughly dry with kitchen paper so the skin crisps in the oven.

30sChopping board, Kitchen paperChicken thigh · 1,200 g

Nestle the chicken thighs skin-side up on top of the sauce, pressing them down slightly so they are half-submerged but with the skin sitting clear above the liquid.

30sLarge ovenproof frying panDried chicken thighs · step 23

Slide the pan into the oven using oven gloves.

30sLarge ovenproof frying pan, Oven, Oven glove

Roast until the chicken skin is deep golden and the juices run clear when the thickest part of a thigh is pierced — about 45 minutes. Check the thickest piece reads 74 °C on a thermometer.

190°C45 minLarge ovenproof frying pan, Oven, Thermometer

Lift the pan out of the oven using oven gloves and set it on a heatproof surface.

10sLarge ovenproof frying pan, Oven, Oven glove

Gather the parsley leaves and roughly chop them.

30sChopping board, Chefs knifeFlat-leaf parsley · 15 g

Scatter the chopped parsley over the chicken and bring the pan straight to the table. The bay leaf is there for flavour; don't eat it.

Result · Spanish Chicken with Chorizo

10sLarge ovenproof frying panRoughly chopped parsley · step 28

Printed 7 October 2026