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One Pot Spanish Chicken

  • Prep Time
  • Cook Time
  • Total Time

So this dish is somewhere between Spanish Chicken and Mexican Chicken. It's a perfect winter warmer and so moreish, you'll definitely be going back for seconds!

Serves: 4-6ppl

  • 8 chicken thighs (skin and bone on)
  • 110g chorizo, diced
  • 1tbsp vegetable oil
  • 500ml chicken stock
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 1 yellow pepper, finely diced
  • 3 cloves garlic
  • 1tbsp tomato puree
  • 2 tins chopped tomatoes
  • 1 tin kidney beans, drained
  • 300g halved new potatoes
  • 1tbsp paprika
  • 1tbsp cumin
  • 1tbsp oregano
  • 1tsp cayenne pepper
  • A few sprigs of fresh thyme
  • Salt & pepper for seasoning
  • 1 fresh lime
  • Parsley & jalapenos (for garnish)

  • Pre-heat the oven to 190c
  • Sear the chicken thighs in the oil in a hot pan then remove

  • Add chorizo and gently cook, releasing the chorizo oil in to the pan. Remove the chorizo but keep the oil in the pan
  • Gently cook the onions & peppers in the chorizo oil until soft then add garlic & cook for another minute
  • Add tomato puree and cook for another minute then stir in the dried herbs & spices
  • Add the chopped tomatoes, chicken stock, kidney beans & potatoes
  • Stir then cover & simmer for 10 minutes
  • After 10 minutes, taste for seasoning then add the chorizo back to the pan and nestle the chicken in to the sauce
  • Add a few sprigs of thyme then cover and cook in the oven for 20 minutes, until the chicken is done and the potatoes are soft
  • Squeeze in some fresh lime then garnish with parsley & jalapenos

Smokin elkRecipe Courtesy of The Smokin Elk

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