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Mary Berry Spanish Chicken Recipe

Mary Berry Spanish Chicken Recipe

Mary Berry's Spanish chicken is a smoky, vibrant one-pan supper with chorizo, peppers, tomatoes, and olives.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on, bone in
  • 200 g cooking chorizo sliced 1cm thick
  • 2 tbsp olive oil
  • 1 large onion roughly chopped
  • 1 red pepper roughly chopped
  • 1 yellow pepper roughly chopped
  • 4 garlic cloves crushed
  • 1 tsp smoked paprika
  • ½ tsp sweet paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 100 g pitted olives
  • 1 tsp caster sugar
  • Salt and pepper
  • Fresh parsley and juice of ½ lemon to finish

Method
 

  1. Cook chorizo in a large ovenproof pan over medium heat 3–4 minutes until fat renders and edges crisp. Remove chorizo — leave fat in pan.
  2. Increase heat. Season chicken. Brown skin-side down in chorizo fat 4–5 minutes until deeply golden. Turn — 2 minutes. Remove and set aside.
  3. Reduce heat. Cook onion and peppers in same pan 8–10 minutes. Add garlic and spices — stir 1–2 minutes. Add tomato purée — 1 minute. Add tomatoes, stock, and sugar. Season. Scrape base.
  4. Return chorizo to sauce. Nestle chicken skin-side up. Scatter olives.
  5. Cook uncovered in a preheated 180°C / 160°C fan / Gas 4 oven for 35–40 minutes until chicken is cooked through and skin is golden.
  6. Squeeze over lemon juice. Scatter parsley. Serve from the pan.

Notes

Cook chorizo first and use its fat — this is the flavour foundation of the dish.
Keep chicken skin above the sauce — submerged skin goes soft and grey.
Use smoked paprika not sweet for the right depth.
Add olives for the last 15 minutes only.
Finish with lemon juice — it brightens all the smoky flavours.
Flavour improves overnight. Stores 3 days in the fridge. Freezes 3 months.
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