Spanish chicken with chorizo

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5 min


4 servings

* PLUS Cooking time: 23 minutes


  • 4 bone-in chicken breasts , or 8 bone-in chicken thighs
  • 2 chorizo or hot Italian sausages
  • olive oil
  • 2 plum tomatoes
  • 1 yellow or orange bell pepper
  • 1 onion
  • 10 jumbo pimento-stuffed olives
  • 1/4 cup dry sherry
  • 3 garlic cloves , minced
  • 2 tsp paprika
  • 1/2 tsp hot-red-chili-flakes , optional
  • chopped parsley , optional


  • Discard skin and trim fat from chicken. Thickly slice chorizo. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add sausages. Turn occasionally until browned, about 2 to 3 minutes, then remove to a large plate. Add chicken and cook until both sides are golden, 3 to 4 minutes per side. Remove chicken to plate with sausages.
  • Meanwhile, chop tomatoes. Thinly slice pepper and chop onion. Slice olives in half. After removing chicken from pan, drain off fat. Reduce heat to medium. Pour sherry into pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
  • Return chicken and sausages to pan. Add vegetables, tomatoes, olives and garlic. Sprinkle with seasonings. Stir to mix. Cover and cook, turning chicken and stirring veggies occasionally, until chicken feels springy when pressed, 15 to 18 minutes. Remove from heat and sprinkle with parsley. Great with rice or roasted potatoes.

Nutrition (per serving)

  • Calories
  • 333,
  • Protein
  • 38.6 g,
  • Carbohydrates
  • 8.5 g,
  • Fat
  • 15 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 870 mg.

Chorizo (chor-EE-zoh) is a smoky Spanish sausage. If you can’t find it, use hot Italian sausage ? the extra spice gives this dish a fiery kick.