This easy one pot Spanish Chicken is a lovely warming dish with hints of paprika and orange and I guarantee your family are going to LOVE it!

This recipe for one pot Spanish chicken is a new family favourite for us for a few reasons – it’s easy to prepare and almost as easy to clean up after thanks to the fact it all cooks in the one baking dish but most of all, it’s really tasty.

We used chicken thighs for this recipe rather than chicken breasts as we’d usually use chicken breasts in things like this but we went for a budget option the first time we cooked it and found it tasted so good that we’ll now always make it with chicken thighs.

In fact, I think we’ll probably start using chicken thighs more in our cooking after the success of them in this dish!

4 portions - 3 if you're super hungry

Easy One Pot Spanish Chicken....

Name: Easy One Pot Spanish Chicken....
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 red onions, roughly sliced; 500g new potatoes, chopped in half; 4 garlic cloves, finely chopped; 4 large tomatoes, chopped into quarters or eighths if you can manage; 1 green pepper, deseeded and sliced into strips; 70g chorizo; 8 boneless, skinless chicken thighs (I work on 2 per person); 1 tbsp smoked paprika; 1 tsp dried oregano; The juice and zest of 1 orange

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

The recipe for one pot Spanish chicken is lovely warming dish with hints of paprika and orange.

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Ingredients

2 red onions, roughly sliced
500g new potatoes, chopped in half
4 garlic cloves, finely chopped
4 large tomatoes, chopped into quarters or eighths if you can manage
1 green pepper, deseeded and sliced into strips
70g chorizo
8 boneless, skinless chicken thighs (I work on 2 per person)
1 tbsp smoked paprika
1 tsp dried oregano
The juice and zest of 1 orange

Instructions

Preheat the oven to 200 c
Parboil the potatoes for 10 minutes and then drain them and transfer into a large baking dish.
Drizzle the chopped potatoes with olive oil and sprinkle over the paprika. Not too much oil though otherwise the dish will be too greasy as the chorizo is also quite oily when it's cooked.
Pop them in the oven for 10 minutes to give them a head start on the cooking.
Give the chicken thighs a sprinkle of paprika on both sides.
Next, add in the rest of the ingredients, placing the chicken thighs on the top laying them fairly flat rather than rolled up to make sure they cook evenly.
Give it a good mix up before you put your dish back in the oven.
Cook for around 30 minutes, turning the chicken thighs half way through the cooking time. At this point, spoon the juices over the chicken to baste.
When the chicken and potatoes are cooked through, serve and enjoy.

Notes

The best part about this dish is that you can literally cook it all in one dish which makes it easier to prepare and even better, clean up.

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