Spanish Chicken & Chorizo

A sunny, smoky one-pan supper — chicken braised with three colours of pepper and sweet onions alongside slices of chorizo, deglazed with dry sherry and simmered down with tomato. The chorizo does the seasoning for you, staining everything a rich paprika-red. Weeknight-easy, with real depth.

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Why this works

• The chorizo is the flavour base — frying it first releases its smoky, paprika-rich oil, which the chicken and peppers then cook in. Free seasoning.
• A splash of dry sherry lifts the whole pan with a nutty, savoury note plain stock cannot, and cooks off in minutes.
• Three peppers, slow-softened turn sweet and silky, balancing the smoke and the tomato.

Ingredient notes and swaps

• Chorizo — cooking chorizo (the soft, raw kind) gives the best oil; sliced cured works too. Sweet smoked, not hot, unless you want the heat.
• Dry sherry — Fino or Manzanilla is authentic. A dry white wine stands in; or stock with a small splash of sherry vinegar.
• Peppers — any colours; the mix just looks the part, and red are sweetest.
• Smoked paprika — sweet (dulce), not hot, to echo the chorizo without overpowering.

Spanish Chicken & Chorizo

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If ever there was a flavour pairing made in heaven it was chicken and chorizo. The just-right spiciness of Spanish chorizo adds a vibrant kick to chicken dishes, helping to bring out the subtle smoky flavour of a perfectly cooked chicken.

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Prep Time 22 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr

Servings: 2 people

Course: Main Course

Cuisine: Spanish

Calories: 760

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 Chicken Breasts, without skin
• 3 Tbsp Olive Oil
• 60g Chorizo Sausage, sliced into slices
• 2 Onions, peeled and finely chopped
• 3 Garlic Cloves, peeled and chopped
• 2 Red Peppers, diced
• 2 Green Peppers, diced
• 2 Yellow Peppers, diced
• 5 Sprigs of Thyme
• 1 heaped Tsp smoked Paprika
• 200ml Fino or Manzanilla (dry) Sherry
• 200g Passata or Chopped Tomatoes
• 2 Tbsp Parsley, leaves picked and chopped
• Sea Salt and Freshly Ground Black Pepper

Method

 

1. Heat the Olive Oil in a frying pan and fry Chorizo until starts to brown
2. Remove Chorizo from the pan and set aside
3. Fry the Chicken breasts for about 6 minutes on each side
4. Remove Chicken and place with Chorizo
5. Add the Onions to the pan with Garlic and Peppers.
6. Cook until soft
7. Stir in Thyme and Paprika and stir for 1 minute
8. Return Chicken and Chorizo to the pan and stir in Sherry
9. Cook off the alcohol, about 1 minute, and then add Chopped Tomatoes
10. Bring to a simmer and cook until Chicken is cooked through, about 10 minutes
11. Season to taste, serve sprinkled with Chopped Parsley and accompany with your seasonal vegetables of choice

Nutrition

Calories: 760kcalCarbohydrates: 43gProtein: 65gFat: 36gSaturated Fat: 7gSodium: 400mgFiber: 11gSugar: 25g

Notes

For an extra depth of flavour, use smoked paprika and ensure you cook off the alcohol from the sherry thoroughly.
Serve with crusty bread to soak up all the delicious juices.
Adjust the amount of chorizo to your spice preference.

Tried this recipe?

Let us know how it was!

Tips for success

• Fry the chorizo until it gives up its oil and just starts to crisp, then cook everything else in that oil.
• Brown the chicken properly before it braises — colour is flavour.
• Let it simmer gently at the end to meld; ten minutes of patience pays off.
• Scatter the parsley right before serving to keep it fresh.

Make ahead, storage and reheating

• Make ahead: Even better the next day — make it ahead and reheat gently.
• Storage: 3 days in the fridge; freezes for up to 3 months.
• Reheating: Gently on the hob, loosening with a splash of stock or water.

What to serve it with

• Crusty bread or saffron rice to mop the sauce, and a simple green salad. A glass of cold Fino, if a bottle is open.

FAQ

Which chorizo should I use? Cooking (raw) chorizo gives the best oil; cured sliced works too. Sweet smoked, not hot — unless you like heat.

No sherry? A dry white wine, or stock with a splash of sherry vinegar.

Can I make it ahead or freeze it? Yes to both; it improves overnight.

Can I use thighs? Absolutely — they are more forgiving in a braise.

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