Mary Berry Spanish Chicken Recipe

This Mary Berry Spanish Chicken Recipe is an easy and flavorful recipe, which is made with smoky chorizo and sweet peppers. It’s the perfect weeknight dinner, ready in about 1 hour.

Mary Berry Spanish Chicken Recipe Ingredients Recipe

• 1 tbsp Olive Oil
• 8 bone-in, skin-on Chicken Thighs
• 1 large Red Onion, cut into wedges
• 2 cloves Garlic, crushed
• 1 Red Bell Pepper, deseeded and sliced
• 1 Yellow Bell Pepper, deseeded and sliced
• 5 oz (150g) Cooking Chorizo, sliced
• 2 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 14 oz (400g) can Chopped Tomatoes
• ½ cup (120ml) Chicken Stock or White Wine
• ½ cup (75g) Black Olives, pitted
• Salt and freshly ground Black Pepper
• Small bunch of Fresh Parsley, chopped (for garnish)

How To Make Mary Berry Spanish Chicken Recipe

1. Preheat Oven and Brown Chicken: Preheat your oven to 400°F / 200°C (350°F / 180°C Fan). Heat the olive oil in a large, ovenproof skillet or casserole dish over medium-high heat. Pat the chicken thighs dry and season with salt and pepper. Place them skin-side down in the pan and cook for 5-8 minutes, until the skin is golden brown and crispy. Flip and cook for 2 minutes on the other side. Remove the chicken to a plate.
2. Sauté the Chorizo and Vegetables: Add the sliced chorizo to the same pan and cook for 2-3 minutes until it starts to release its oils. Add the red onion and bell peppers. Cook for 5-7 minutes, until the vegetables begin to soften.
3. Add Aromatics and Liquids: Stir in the crushed garlic, smoked paprika, and dried oregano. Cook for 1 minute more until fragrant. Pour in the chopped tomatoes and the chicken stock (or wine), stirring to scrape up any browned bits from the bottom of the pan.
4. Simmer and Return Chicken: Bring the sauce to a simmer. Stir in the pitted black olives. Nestle the browned chicken thighs back into the pan, skin-side up, on top of the vegetables and sauce.
5. Bake the Dish: Transfer the entire ovenproof skillet to the preheated oven. Bake, uncovered, for 30-35 minutes, or until the chicken is cooked through (juices run clear) and the sauce is bubbling and rich.
6. Garnish and Serve: Let the dish rest for 5 minutes. Garnish generously with fresh parsley and serve hot.

Recipe Tips

• How to get crispy chicken skin? The secret is twofold: 1) Pat the chicken skin very dry with paper towels before seasoning. 2) Make sure the chicken skin stays above the sauce when you nestle it back into the pan for baking. This allows the oven’s dry heat to crisp it up.
• What kind of chorizo is best? Use Spanish-style “cooking chorizo” (it will be soft), not cured, hard salami-style chorizo. Cooking chorizo releases flavorful oils that are essential to the dish’s flavor.
• Can I use chicken breasts instead? Yes, but the dish will be less juicy. Brown them quickly (2-3 minutes per side) and bake for only 15-20 minutes to prevent them from drying out.
• What if I don’t have an ovenproof skillet? No problem. After step 3, simply pour the sauce and vegetable mixture into a 9×13 inch baking dish. Arrange the browned chicken and olives on top, and bake as directed.

What To Serve With Spanish Chicken Recipe

This is a hearty, all-in-one dish, but it’s fantastic with something to soak up the delicious chorizo and tomato sauce.

• Crusty bread or a baguette
• Simple steamed rice or couscous
• A crisp green salad with a lemon vinaigrette
• Patatas bravas (Spanish potatoes)

How To Store Spanish Chicken Recipe

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and are often even better the next day. Freeze: This dish freezes very well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat: Reheat gently in a pan on the stovetop or in a 350°F (175°C) oven until warmed through.

Spanish Chicken Recipe Nutrition Facts Recipe

(Per serving, assuming 4 servings)

• Calories: 680 kcal
• Total Fat: 45g
• Saturated Fat: 14g
• Cholesterol: 190mg
• Sodium: 1150mg
• Total Carbohydrate: 22g
• Dietary Fiber: 7g
• Sugars: 12g
• Protein: 46g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Mary Berry Spanish Chicken Recipe

Author: Chloe Saidani Cooking Method:One-Pot Cuisine:Spanish Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 5 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:680 kcal Best Season:Available

Description

A delicious one-pan chicken dinner with crispy chicken thighs, smoky chorizo, peppers, and olives, all baked in a rich tomato sauce.

Ingredients

• 1 tbsp Olive Oil
• 8 bone-in, skin-on Chicken Thighs
• 1 large Red Onion, cut into wedges
• 2 cloves Garlic, crushed
• 1 Red Bell Pepper, sliced
• 1 Yellow Bell Pepper, sliced
• 5 oz (150g) Cooking Chorizo, sliced
• 2 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 14 oz (400g) can Chopped Tomatoes
• ½ cup (120ml) Chicken Stock or White Wine
• ½ cup (75g) Black Olives, pitted
• Salt and Black Pepper
• Fresh Parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken dry, season, and brown skin-side down in an ovenproof skillet. Remove chicken.
2. Add chorizo to the pan and cook for 2-3 minutes.
3. Add onion and peppers; cook for 5-7 minutes until soft.
4. Stir in garlic, smoked paprika, and oregano and cook for 1 minute.
5. Pour in chopped tomatoes and stock/wine. Bring to a simmer.
6. Stir in olives and return chicken to the pan, skin-side up.
7. Bake uncovered for 30-35 minutes until chicken is cooked through and skin is crisp.
8. Garnish with parsley and serve.

Notes

• Use Spanish cooking chorizo (soft), not cured chorizo, for the best flavor.
• To guarantee crispy skin, make sure the chicken skin stays above the sauce level during baking.
• If you don’t have an ovenproof pan, transfer everything to a baking dish before putting it in the oven.

Keywords:Mary Berry Spanish Chicken Recipe