Spicy Spanish Chicken One Pot



  • Olive oil
  • 12 chicken thighs and drumsticks
  • 2 red peppers, sliced
  • 200g chorizo, cut into small chunks
  • 1 large onion, roughly chopped
  • 4 cloves of garlic, crushed
  • 2 tbsp hot smoked paprika
  • 1 tsp chilli flakes
  • 3 litres chicken stock
  • 375g paella rice
  • Flat leaf parsley chopped to make 2 tbsp
  • 1 lemon, halved

one pot


  • Heat oven to 180C/fan 160C/Gas4.
  • Heat 4tbsp olive oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken and drain on kitchen paper.
  • Add the chorizo, onions, peppers, and garlic to the same pan cooking until the peppers and onion start to soften.
  • Add the paprika and chili stirring for another minute then add the chicken stock.
  • Place the chicken pieces back in the pan, bring the stock to simmer and cook, covered over a gentle heat for 15minutes.
  • Transfer the contents of the pan into a roasting tin and pour the rice around the chicken.
  • Place in oven and cook for 20-25minutes or until the stock has been absorbed and the top is golden
  • Cover the tray with foil and leave to sit for 5 minutes
  • Remove from the oven, scatter with parsley and squeeze lemon juice over before serving. (NB can substitute the parsley for chopped spring onions)