Mary Berry Spanish Chicken​ Recipe

This hearty Mary Berry Spanish Chicken is made with juicy chicken thighs, smoky chorizo sausage, sweet red peppers, onions, and fragrant smoked paprika. The result is a vibrant and savory one-pan meal, packed with the warm and robust flavors of Spain. Perfect for an easy weeknight dinner or a casual weekend gathering, it’s a wonderful, warming dish for an autumn evening and serves 4 people.

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Mary Berry Spanish Chicken Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 200g cooking chorizo sausage, sliced
• 1 large onion, cut into wedges
• 2 red bell peppers, deseeded and sliced
• 3 cloves garlic, crushed
• 2 tsp smoked paprika
• 400g (1 can) chopped tomatoes
• 100ml dry white wine or chicken stock
• Salt and freshly ground black pepper
• A small bunch of fresh flat-leaf parsley, chopped, to garnish

How To Make Mary Berry Spanish Chicken

1. Brown the chicken and chorizo: Preheat your oven to 200°C (180°C Fan/400°F). Pat the chicken thighs dry with paper towels and season them with salt and pepper. Heat the olive oil in a large, oven-safe skillet or casserole dish over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crisp. Turn and cook for another 2 minutes. Remove the chicken and set aside.
2. Render the chorizo: Add the sliced chorizo to the same pan and cook for 3-4 minutes until it has released its flavorful red oils and started to crisp up. Remove the chorizo with a slotted spoon and set aside with the chicken.
3. Sauté the vegetables: Add the onion wedges and sliced peppers to the pan, cooking them in the chorizo oil for 5-7 minutes until they have softened. Stir in the crushed garlic and smoked paprika and cook for one more minute until fragrant.
4. Combine and bake: Pour the white wine or chicken stock into the pan to deglaze, scraping up any browned bits from the bottom. Add the chopped tomatoes and bring the mixture to a simmer. Return the chorizo to the pan, then nestle the chicken thighs on top, skin-side up.
5. Bake and serve: Transfer the dish to the preheated oven and bake, uncovered, for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Garnish with fresh chopped parsley before serving.

Recipe Tips

• Use Skin-On Chicken Thighs: For the best flavor and texture, use bone-in, skin-on chicken thighs. The skin gets wonderfully crispy in the oven, and the bone helps keep the meat moist and tender.
• Choose Cooking Chorizo: Make sure to use raw cooking chorizo, not the cured, ready-to-eat kind. It releases delicious, paprika-infused oil that forms the flavor base for the entire dish.
• Don’t Skip Smoked Paprika: Smoked paprika (pimentón) is the key ingredient for that authentic Spanish smoky flavor. It has a much deeper taste than regular or sweet paprika.
• Keep the Skin Crispy: When you place the chicken back into the sauce to bake, make sure the skin stays above the liquid level. This will ensure it remains crisp and golden rather than becoming soft.

What To Serve Spanish Chicken

This flavorful one-pan dish is fantastic served with a chunk of crusty bread to mop up the rich, smoky tomato sauce. For a more substantial meal, it pairs beautifully with fluffy rice or creamy mashed potatoes. A simple green salad with a light vinaigrette also offers a lovely, fresh contrast.

How To Store Spanish Chicken Leftovers

• Refrigerate: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until hot to help re-crisp the chicken skin.
• Freeze: This dish freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Spanish Chicken Nutrition Facts

• Calories: 560 kcal
• Total Fat: 38g
• Saturated Fat: 11g
• Cholesterol: 190mg
• Sodium: 950mg
• Total Carbohydrate: 14g
• Sugars: 9g
• Protein: 45g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, but you will need to adjust the cooking time. Use skin-on breasts if you can. Brown them as directed, but reduce the final baking time to 15-20 minutes to ensure they don’t become dry.
• What if I can’t find cooking chorizo? If you can’t find raw cooking chorizo, you can use a good quality cured chorizo. As it won’t release as much oil, you may need to add an extra tablespoon of olive oil when cooking the vegetables.
• Can I add potatoes to make it a complete meal? Absolutely. Add some diced potatoes to the pan along with the onions and peppers. They will cook in the sauce and absorb all the delicious flavors. You may need to add a splash more stock and increase the baking time by 10-15 minutes.
• Is this dish very spicy? No, this dish is savory and smoky rather than spicy-hot. The smoked paprika provides warmth, not fire. If you’d like to add some heat, you can include a pinch of red chili flakes with the paprika.

Try More Recipes:

• Mary Berry Chicken Tikka Masala​ Recipe
• Mary Berry Chicken Tagine​ Recipe
• Mary Berry Chicken Cobbler​ Recipe