Recipe byThe ZestyPlate Kitchen
An easy Spanish chicken bake: thighs cooked over chorizo, peppers, olives and butter beans in a smoky paprika tomato sauce. One pan, plenty of flavour.
This is the sort of supper that asks very little of you and gives back a lot. The chorizo leaks its spiced red oils into the peppers and onions, and the chicken thighs bake on top until the skin crisps and the meat slides off the bone. Serve it from the pan with bread to wipe round the edges.
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Prep 15 min
Cook 55 min
Total 70 min
Easy
Scale:
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion
- 150g Chorizo
- 1 Red Pepper
- 1 Yellow Pepper
- 1 teaspoon Sweet Smoked Paprika
- 4 cloves Garlic
- 400g Tinned Tomatos
- 150g Green Olives
- 400g Butter Beans
- 8 Chicken Thighs
- 1 Handfull Parsley
Nutrition (per serving)
830
kcal
48g
Protein
36g
Carbs
56g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200C/180C fan/gas 6. Warm the olive oil in a large ovenproof frying pan over medium heat and fry the onion, chorizo and peppers with a pinch of salt and pepper for 15 minutes, until softened and the chorizo has released its oils. Stir in the paprika and garlic and cook a few minutes more until fragrant.
- Tip in the chopped tomatoes, olives and butter beans, stir together and season. Settle the chicken thighs on top, season them well, then bake for 40 minutes, until the skin is crisp and the meat cooked through and tender.
- Scatter over the parsley and serve.
Tips from the ZestyPlate Kitchen
- Give the chorizo time to render in the frying stage. Those red oils carry most of the flavour, so don't hurry it.
- Bone-in, skin-on thighs are worth it. Sit them proud of the sauce so the skin can crisp under the heat.
- Butter beans are the usual choice, but cannellini or chickpeas work just as well if that is what you have.
- Finish with the parsley and a squeeze of lemon. A little acidity stops the dish feeling heavy.
Frequently Asked Questions
You can, though thighs stay much juicier over the 40-minute bake. With breast, add it later in the cooking or shorten the time so it doesn't dry out.
Reach for the firm cured cooking chorizo that you slice, not the soft spreadable kind. Sweet or spicy both work, so pick whichever you prefer.
Yes, and the flavour deepens overnight. Reheat gently, then flash the skin under the grill for a minute to bring back its crispness.
Bread, rice or buttery potatoes all soak up the sauce nicely. A sharp green salad on the side keeps things balanced.
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