Delia's Spanish Chicken with Chorizo | One-Pot Recipe

There is something deeply comforting about a one-pot meal, a single dish that seems to capture the entire spirit of a cuisine. This Spanish Chicken is precisely that. It’s a recipe I have returned to time and again, not just for its wonderful, smoky flavours, but for its sheer reliability. It’s the sort of dish that bubbles away happily on its own, filling the kitchen with the most promising of aromas and asking for very little in return.

The magic here lies in the classic Spanish partnership of smoky paprika, spicy chorizo, and sweet peppers, all mingling together in one pan. The chicken becomes meltingly tender, the potatoes soak up all the wonderful juices, and the whole thing comes together in a harmony of flavour that feels both rustic and rather special. It’s a testament to the fact that the best cooking often comes from simple, good-quality ingredients treated with respect.

So, think of this not just as a recipe, but as a lesson in building flavour. We will brown the chicken properly, release the flavourful oils from the chorizo, and create a rich base before letting the oven do the rest of the work. It is a method that will serve you well in countless other dishes, and I do hope it becomes as much of a favourite in your home as it is in mine.

Why You'll Love This Recipe

Browning the chicken thighs first creates a deep, savoury foundation (the Maillard reaction) and ensures a wonderfully crisp skin.
Cooking everything in one large casserole dish means the potatoes and vegetables absorb the flavourful chicken juices and paprika-infused chorizo oil as they cook.
Using bone-in, skin-on chicken thighs is crucial; they remain far more succulent and flavourful than breasts during the long cooking time.

Ingredients

8 free-range chicken thighs, bone-in and skin-on
2 tablespoons plain flour
1 level teaspoon sea salt
Freshly milled black pepper
2 tablespoons olive oil
225g cooking chorizo (not the thinly sliced type), skinned and cut into chunky 1cm slices
2 medium red onions, peeled and roughly chopped
2 red or yellow peppers, deseeded and cut into chunky strips
3 cloves of garlic, peeled and finely chopped
2 level teaspoons Spanish sweet smoked paprika (pimentón dulce)
75ml dry sherry or dry white wine
750g new potatoes, scrubbed and halved if large
400g can of chopped tomatoes
300ml good-quality chicken stock
A small handful of fresh flat-leaf parsley, chopped, to serve

Equipment Needed

A large, heavy-based flameproof casserole dish with a lid (approx. 30cm or 4-litre capacity) · Kitchen scales · Measuring jug and spoons · Chopping board · Sharp knife · Tongs · Wooden spoon

Step-by-Step Instructions

First, pre-heat your oven to 180°C (160°C for fan ovens), Gas Mark 4. Find yourself a large, flameproof casserole dish, about 30cm in diameter, with a lid.
In a shallow bowl or on a plate, mix the flour with the salt and a generous grinding of black pepper. Pat the chicken thighs dry with kitchen paper, then toss them in the seasoned flour until they are lightly coated.
Place the casserole dish over a medium-high heat and add the olive oil. When the oil is shimmering, shake any excess flour from the chicken pieces and place them skin-side down in the pan. You may need to do this in two batches to avoid overcrowding. Brown the chicken well on all sides – this should take about 8-10 minutes. Once golden brown, remove the chicken to a plate and set aside.
Reduce the heat slightly and add the chorizo slices to the pan. Fry for about 2-3 minutes until they release their wonderful, paprika-red oil and begin to crisp at the edges. Add the chopped onions and peppers to the pan and cook for 5-7 minutes, stirring occasionally, until they have softened in the chorizo oil.
Stir in the chopped garlic and the smoked paprika and cook for one minute more, until fragrant. Now, pour in the sherry or wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce for a minute.
Add the potatoes, the canned tomatoes, and the chicken stock to the casserole. Stir everything together and bring to a gentle simmer.
Return the browned chicken pieces to the dish, arranging them on top of the vegetables with the skin-side facing up. Try to keep the skin above the level of the liquid as much as possible to help it stay crisp. Season with a little more pepper.
Place the lid on the casserole and transfer it to the pre-heated oven. Bake for 45 minutes. Then, remove the lid and bake for a further 15 minutes to allow the chicken skin to become perfectly crisp and golden.
To check it is cooked, a skewer should easily pierce a potato and the chicken juices should run clear. Let it rest for 5 minutes before scattering with the fresh parsley and serving directly from the dish.

My Spanish Chicken with Chorizo and Potatoes close-up

Delia's Notes from the Kitchen

The real secret to this dish is using authentic Spanish sweet smoked paprika, known as 'Pimentón de la Vera'. It has a depth and smokiness that other paprikas simply cannot match. It's worth seeking out in good delicatessens or online. Also, do not be tempted to skip the step of browning the chicken; it is not just for colour, it is the first and most important layer of flavour you will build.

Substitutions

Dry Sherry: You can substitute this with dry white wine or simply use an extra 75ml of chicken stock if you prefer not to cook with alcohol.
New Potatoes: Waxy potatoes like Charlotte work well. If you only have floury potatoes, cut them larger as they will break down more.
Chorizo: If you cannot find cooking chorizo, a good-quality spicy salami could work, but add it later in the cooking process.

Serving Suggestions

This is a complete meal in one pot, so it truly needs very little. However, a simple green salad with a sharp vinaigrette offers a lovely, fresh contrast. Some crusty bread to mop up the delicious juices is also highly recommended. For more reliable classics, you might also enjoy our My Classic Coronation Chicken and Classic Chicken Marengo.

How to Store & Reheat

Allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place it in an oven-proof dish, cover with foil, and bake at 180°C (160°C fan) for 20-25 minutes, or until piping hot. You can also reheat it gently in a saucepan on the hob. This dish also freezes very well for up to 3 months.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You can, but I really must recommend you stick with thighs. They have more fat and connective tissue, which makes them far more flavourful and succulent after a long, slow cook. Breasts are very lean and have a tendency to become dry and a bit stringy in a casserole like this.

My chicken skin didn't get crispy. What did I do wrong?

There are two key factors here. Firstly, ensure you get a really good, golden-brown sear on the skin at the beginning. Secondly, when you return the chicken to the pot, make sure the skin is sitting proud of the liquid. For the final 15 minutes of cooking without the lid, the hot, dry oven air will do the work of crisping it up beautifully.

Is there a difference between sweet and hot smoked paprika?

Yes, a significant one! I've specified 'pimentón dulce' or sweet smoked paprika, which gives a lovely warmth and colour without much heat. Hot smoked paprika ('pimentón picante') is also delicious but will give the dish a considerable spicy kick. Use whichever you prefer, but be aware of the difference.

Can I prepare this dish ahead of time?

Absolutely. You can prepare it right up to the point before it goes into the oven. Simply cool, cover, and refrigerate. When you're ready to cook, you may need to add an extra 10-15 minutes to the initial cooking time as it will be going into the oven from cold.

What kind of chorizo should I buy?

It is very important to buy 'cooking' chorizo, which is a raw or semi-cured sausage, usually found in a ring shape. Do not use the pre-sliced, dry-cured chorizo you might find on a charcuterie board, as it will not release the same amount of flavourful oil and its texture will not be right for this dish.

My Spanish Chicken with Chorizo and Potatoes