This hearty Spanish Chicken with chorizo and vegetables will instantly transport you to Spain. Tender chicken legs are braised in stewed vegetables and chorizo making this an impressive yet easy one pot meal.
Spanish Chicken uses one of my favorite Spanish flavor combinations: chicken, chorizo, and smoked paprika. All nestled in a stew of vegetables, which in Spain is called Pisto. Leftover vegetables make a delicious meal when topped with a fried egg and a piece of crusty bread to mop everything up!"
If you love stewed chicken dishes, check out these recipes for Chicken in White Wine and Tex-Mex Chicken Casserole. Or try this delicious Curried Chicken and Vegetable Sheet Pan Dinner.
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Find more Spanish flavours in recipes like Spanish Zucchini Omelet, and Hearty Baked Cod.
Why You Will Love This Recipe
Easy to Prepare: Spanish Chicken with chorizo is easy to put together and everything is cooked in one pan making it accessible for any skill level.
Versatile: Not only can this Spanish Chicken be made with different cuts of chicken but the vegetables can also be switched up to use what you have.
Perfect for Meal Prep: The recipe can be prepared in advance and reheated, making it a practical option for busy weeknights or when you want to have a delicious meal ready to go for entertaining.
Delicious and Nutritious: The flavours in this Spanish chicken recipe are rich and comforting. The combination of protein and vegetables makes it a well balanced and nutritious meal.
🥘Ingredients and Substitutions
- Roasted Red Peppers - I recommend roasting your own peppers for superior flavor and texture compared to jarred or canned ones. If using jarred or canned peppers, ensure they're not pickled or vinegar-added, and remember to rinse and pat them dry.
- Tomatoes - Any type of fresh tomatoes will work for this recipe. You will need approximately 750g.
- Onion - I love white onions but you can use yellow, Spanish, or sweet onions.
- Zucchini - Eggplant will also work instead of zucchini or a combination of both.
- Spanish Smoked Paprika - Spanish smoked paprika is among my favorite and frequently used spices. If you don't already have it, I highly recommend adding some to your spice collection. If Spanish paprika is unavailable, you can easily substitute it with any type of smoked paprika.
- White Wine - Feel free to substitute with chicken stock or red wine.
- Whole Chicken Legs - Whole chicken legs are economical and delicious. Bone in chicken thighs can also be used without changing the recipe. Bone-in chicken breasts can also be used. Reduce baking time to 20 minutes or until the internal temperature reaches 165 degrees F on a meat thermometer.
- Chorizo - Look for dried chorizo in the deli section of the grocery store. Spanish chorizo is preferred but you can substitute with Portuguese chorizo.
- Fresh Parsley adds a fresh finish to Spanish chicken. You can also add a sprig or 2 of fresh thyme and/or rosemary if you have some on hand. Just lay them on top of the chicken before popping in the oven.
For a complete list of ingredients see the recipe card below.
Variations
Make it spicy - Add some heat to this Spanish chicken recipe by using hot paprika, hot chorizo sausage, or by adding in chopped chili peppers or dried chili flakes.
Fresh greens - Stir in chopped spinach or your favourite hearty greens to bump up the nutritional value even more. A side salad also makes a delicious and fresh accompaniment to Spanish chicken.
Bump up the protein by adding cooked chickpeas, beans or lentils to your Spanish Chicken. Stir ½ to 1 cup into the vegetable mixture before adding back in the chicken.
Make it cheesy - The addition of shredded Manchego or Parmesan cheese would be delicious. Sprinkle with cheese before serving or in the last 10 minutes of baking.
🔪How to Make Spanish Chicken
Step 1 - Roast the peppers in the oven until charred and blistered. Let sit in a bowl covered with plastic wrap until cool enough to peel and remove seeds and core.
Step 2 - Brown chicken legs in a skillet until golden brown on both sides then transfer to a plate.
Step 3 - Sauté onions for 3 minutes or until just starting to soften. Push onions to the side and add chorizo. Cook for 2 minutes.
Step 4 - Add the zucchini and continue cooking until it starts to soften.
Step 5 - Add paprika, sugar, wine, tomatoes and red peppers. Let simmer for several minutes until it reduces and thickens slightly.
Step 6 - Nestle the chicken pieces back into the veggies and bake for 30 minutes. Remove from oven, sprinkle with parsley and serve.
For detailed instructions see the recipe card below.
Expert Tips
Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.
Spanish Chorizo: For the best and most authentic flavour use sweet Spanish chorizo. If you can't find Spanish the Portuguese version will work. If you can't find either, omit the sausage and add extra smoked paprika.
Sear the Chicken: Achieve a nice golden brown sear by starting at a high heat and adjusting the temperature to avoid burning. If the chicken is sticking, let it cook a little longer until the skin is released.
Don't completely submerge the chicken into the vegetables so the skin can maintain it's colour and texture.
Reduce Liquid: Depending on the type of tomatoes used, you may encounter some extra moisture when incorporating them. Allow the vegetables to simmer for an extended period to evaporate the surplus liquid and achieve a slightly thicker sauce.
Recipe FAQs
Yes, you can substitute boneless, skinless chicken breasts or thighs for the chicken legs. They will take less time so adjust the cooking time to ensure they are fully cooked but not overdone.
If you can't find chorizo or prefer an alternative, you can use other smoked sausages, such as andouille or kielbasa. Alternatively, you can use bacon for a smoky flavor.
Yes, this dish can be made in advance and reheated. It's recommended to reheat it in the oven at 350°F for 20-30 minutes before serving.
Yes, you can freeze Spanish chicken. Allow it to cool completely, portion it into freezer-safe containers, and store it in the freezer for up to 3 months. Thaw and reheat when ready to enjoy.
More Spanish Inspired Recipes
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Want to say thank you?📖 Recipe
Spanish Chicken
Ingredients
- 3 large red bell peppers
- 4 chicken legs, whole, bone-in, skin on
- 1 large white onion, diced
- 150 g chorizo, peeled and sliced or cubed
- 2 medium or 3 small zucchini, diced
- 4 cloves garlic, minced
- 1 teaspoon Spanish smoked paprika, sweet
- 1 tsp granulated sugar
- ½ cup dry white wine or chicken stock
- 4 large vine ripened tomatoes (750g), diced
- ¼ cup fresh parsley, chopped
Instructions
Roasting the red peppers
- Preheat oven to 425°F.
- Place peppers on a foil or parchment lined tray and bake for 40 minutes, turning half way through, until charred and wilted. Remove from oven, place in a bowl and cover with plastic wrap. Let stand for at least 15 minutes or until cool enough to handle.
- Over a bowl, pull out the stem end with the core attached. Let the juices drain into the bowl. Place pepper on a cutting board and cut open to lay flat. Using a paper towel or a knife, wipe off any seeds and discard. Turn over and remove skin. Cut into 1" chunks and reserve.
Make the Spanish Chicken
- Preheat oven to 350 degrees F.
- Pat chicken pieces dry with a paper towel and trim off any large pieces of skin or fat. Season with salt and pepper.
- Add 1 tbsp. olive oil to a medium-hot skillet and place chicken in pan skin side down. Sear for 3 to 5 minutes or until golden brown, adjusting temperature as necessary. Turn and continue searing other side for 2 to 3 minutes or until golden brown. Remove from pan and reserve.
- Remove all but 2 tablespoon of oil. Add onions and cook, stirring for 3 minutes or until starting to soften slightly. Push onions to the outside of the pan and add chorizo to the center. Cook chorizo for 2 to 3 minutes or until starting to brown. Mix everything together.1 large white onion, diced, 150 g chorizo, peeled and sliced or cubed
- Add zucchini and sauté for 2-3 minutes. Stir in garlic, paprika, and sugar and cook for one minute.2 medium or 3 small zucchini, diced, 4 cloves garlic, minced, 1 teaspoon Spanish smoked paprika, sweet, 1 teaspoon granulated sugar
- Stir in tomatoes, roasted peppers, and white wine. Simmer for 7 to 10 minutes or until some of the liquid has evaporated and it becomes slightly thicker.3 large red bell peppers, 4 large vine ripened tomatoes (750g), diced, ½ cup dry white wine or chicken stock
- Nestle the chicken pieces into the vegetables leaving the skin exposed. Place into a preheated 350°F oven, uncovered, and bake for 30 to 40 minutes or until chicken has an internal temperature of 165 degrees F taken the thickest part of the thigh with a meat thermometer.
- Remove from oven and let rest for at least 10 minutes before serving. Sprinkle with chopped parsley and enjoy! Serve with crusty bread, potatoes or rice...and a glass of red wine of course!
Diane says
Andrea you have such a talent for creating recipes that look good, taste delicious and smell wonderful while cooking. This recipe along with most of your recipes taste amazing and encourage healthy eating. Thank You.
Andrea says
Hi Diane! I'm so happy you enjoyed the Spanish Chicken and are also enjoying the other recipes on the blog. Thanks so much for your lovely comment.
Agustin J Mut says
Well worth the prep time. Great!
Jose
Andrea says
So happy you enjoyed it Jose!
Sam Kewen says
Just love your recipes. I am so thankful that Cyndy Manol introduced you to me.
Andrea says
Hi Sam! I'm so happy you are enjoying the recipes and I am also thankful that Cyndy shared the deliciousness with you 🤗
Judy says
This is my favourite recipe yet! While the chopping takes a bit of time, it is simple to put together, and the flavour of all those veggies cooked together... If I was in the mood to pig out, I would have easily killed the veg on its own, no problem. I used bottled fire roasted peppers, could not see salt or pepper in there, so seasoned to my taste before throwing everything in the oven. Thanks for another stellar recipe. Of course the chicken was great, but the veggies were superb.
Margaret says
Could I use veggies that I previously chopped and froze for this recipe? If so should the peppers be roasted before freezing?
Andrea says
Hi Margaret!
Yes you could use frozen vegetables. Keep in mind the texture will be much softer than with fresh. Yes roasted peppers should be roasted first and then frozen. You can also use jarred roasted peppers. Enjoy!
Dale Gillespie says
This looks delicious. Plan to make it this weekend. I am in Gina's group. I do have a question regarding substitutions as I am in a rural area and am concerned about finding chorizo. Is there an acceptable substitute?
Andrea says
Hi Dale!
You could just omit it or substitute with some diced pancetta or thick cut bacon. Hope you enjoy it!
Elizabeth says
Great recipe thank you
Karen Williams says
Andrea. Making this for dinner. My house smells amazing. Thank you for this beautiful recipe. So easy and loving the aromas.
Karen MacIntyre says
I made this for dinner tonight and thoroughly enjoyed it. Definitely had to add a bit of salt to bring out the flavours. I am in the current Gina Livy group and happy to find something delicious that works with the plan.
Andrea says
Happy you enjoyed it! Yes add salt to your liking for sure 👌
Christine Mackey says
This recipe was absolutely delicious. Thank you.
Andrea says
I'm so happy you enjoyed it Christine!
Eveline says
I made the Spanish chicken bake with eight drumsticks.
Delicious, great gravy for dipping baguette slices
Andrea says
So happy you enjoyed it and yes lots of yummy sauce for dipping!
Phil Hoyt says
This is so thorough and informative, love it.
Andrea says
Thanks Phil!
Glad you enjoyed the post!
Eveline Mut says
I already printed out your recipe for Spanish chicken bake.
Will make it soon
Andrea says
Great! Let me know how it goes!