Delia Smith Spanish Chicken​ Recipe​

This Delia Smith Spanish chicken recipe is a cozy, one-pan chicken supper with a rich tomato and paprika sauce, sweet peppers, and little bursts of savoury chorizo and olives. The chicken turns wonderfully tender while the sauce reduces into something you will want to mop up with bread. It is very straightforward, even for beginners, and feels special enough for guests. Total time is about 1 hour 20 minutes, most of it hands-off in the oven.

Ingredients

For the chicken

• 8 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Spanish-style sauce

• 150g chorizo, sliced into half-moons
• 1 large onion, thinly sliced
• 2 red peppers, deseeded and sliced
• 3 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml chicken stock
• 120ml dry sherry or dry white wine
• 2 bay leaves
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

To finish

• 60g pitted green olives
• 1 tbsp sherry vinegar (or red wine vinegar)
• 2 tbsp chopped fresh parsley

How to Make Delia Smith Spanish Chicken​ Recipe​

Prepare the oven and your pan

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the sauce reduces nicely.
• Choose the right dish: Use a large, deep ovenproof casserole with a lid (you will bake it uncovered for most of the cooking). This keeps the whole recipe in one pan.

Brown the chicken

• Season: Pat the chicken thighs dry with kitchen paper, then season all over with salt and pepper. Dry skin browns better and stays less flabby.
• Sear: Heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for 6 to 8 minutes until the skin is deeply golden. Turn and colour the other side for 1 to 2 minutes.
• Lift out: Transfer the chicken to a plate. Leave the rendered fat in the pan as it flavours the sauce.

Build the sauce

• Cook the chorizo: Add the sliced chorizo to the pan and fry for about 2 minutes until it releases its oils.
• Soften the vegetables: Stir in the onion and peppers. Cook for 8 to 10 minutes, stirring often, until softened and lightly coloured.
• Add garlic and spices: Add the garlic, smoked paprika, sweet paprika, and tomato purée. Stir for 1 minute so the tomato purée caramelises slightly and the spices bloom.
• Deglaze: Pour in the sherry or wine and scrape up any browned bits from the bottom. Let it bubble for 1 to 2 minutes.
• Add the rest: Stir in the chopped tomatoes, chicken stock, bay leaves, thyme, and a pinch more salt and pepper.

Bake, rest, and finish

• Return the chicken: Nestle the chicken thighs back into the pan, skin-side up, so the skin sits above the liquid as much as possible.
• Bake uncovered: Transfer to the oven and bake uncovered for 45 to 55 minutes, until the chicken is cooked through (juices run clear, or 75°C in the thickest part).
• Add olives: Stir in the olives for the last 10 minutes of cooking so they warm through without going dull.
• Rest: Remove from the oven and let the casserole stand for 10 minutes. This makes the chicken juicier and the sauce settle into a glossy consistency.
• Finish and serve: Stir in the vinegar, taste for seasoning, then sprinkle over the parsley. Serve straight from the pot.

Tips

How do I stop the chicken skin from going soggy?

Keep the chicken skin above the sauce and bake uncovered. Also, make sure you brown the skin properly at the start. If you want it even crisper, pop the pot under the grill for 2 to 3 minutes at the end, watching closely.

What if my sauce is too thin?

Lift the chicken onto a plate, then simmer the sauce on the hob for 5 to 10 minutes until it reduces. Stir often so the tomato does not catch on the bottom of the pan.

Can I make this Spanish chicken recipe less spicy?

Choose a mild chorizo and stick with sweet paprika only (swap the smoked paprika for sweet if you prefer). You will still get a lovely depth from the tomatoes, peppers, and slow baking.

How do I avoid greasy sauce?

Some chorizo renders more fat than others. If you see a lot of oil pooling, spoon off a little before adding the tomatoes and stock, or skim the surface after baking.

Serving Suggestions

• Buttery rice or saffron rice
• Roast potatoes or patatas bravas-style wedges
• Crusty bread for mopping up the sauce
• A simple green salad with a sharp vinaigrette
• Steamed green beans or garlicky sautéed spinach

Storage

Room temperature

Let the casserole cool for no more than 2 hours before storing. Because this is a chicken dish, it is best refrigerated promptly once cooled.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over medium-low heat until piping hot throughout, adding a splash of stock or water if the sauce has thickened too much.

Freezing

Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, then reheat slowly on the hob. If the peppers soften a bit more after freezing, that is completely normal and still very tasty.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 35 g
• Fat: 34 g
• Saturated Fat: 10 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs