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    Home » Recipes » Easy Main Dish Recipes

    Oct 3, 2019 · Modified: Oct 27, 2023 by Andrea· This post may contain affiliate links · 23 Comments

    Spanish Chicken

    Jump to Recipe

    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.

    browned chicken legs nestled in stewed vegetables in a cast iron pan.

    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.

    Jump to:
    • Why You Will Love This Recipe
    • 🥘Ingredients and Substitutions
    • Variations
    • 🔪How to Make Spanish Chicken
    • Expert Tips
    • Recipe FAQs
    • More Spanish Inspired Recipes
    • 📖 Recipe
    • 💬 Comments

    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

    all ingredients to make Spanish chicken laid out and labeled on a wood board.
    • 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

    3 red peppers charred and blistered after roasting in the oven.

    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.

    4 whole chicken legs being seared in a cast iron pan.

    Step 2 - Brown chicken legs in a skillet until golden brown on both sides then transfer to a plate.

    onions have been fried in a cast iron pan and pushed to the side where the chorizo has been added.

    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.

    zucchini and paprika are added to the skillet to cook with the onions and chorizo.

    Step 4 - Add the zucchini and continue cooking until it starts to soften.

    Tomatoes and red peppers have been added to the skillet to cook down into a thicker sauce.

    Step 5 - Add paprika, sugar, wine, tomatoes and red peppers. Let simmer for several minutes until it reduces and thickens slightly.

    The finished Spanish chicken dish with 4 whole legs in a vegetable stew in a cast iron pan.

    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.

    One serving of Spanish chicken on a dark ceramic plate with the full skillet off to the side.

    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

    Can I use boneless, skinless chicken breasts or thighs instead of chicken legs?

    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.

    What can I use as a substitute for chorizo?

    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.

    Can I make this dish in advance and reheat it?

    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.

    Can I freeze this dish?

    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

    • one portion of spanish cod in a clay dish with the baking dish on the side.
      Spanish Inspired Baked Cod
    • finished paella garnished with lemon wedges and fresh parsley
      Paella Mixta
    • Fish stew with fennel and saffron cream in dark ceramic bowl. A hand holding spoonful of stew
      Spanish Fish Stew
    • Spanish omelette on wood board with one slice slightly removed.
      Tortilla de Patatas (Spanish Omelette)

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

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    📖 Recipe

    Spanish chicken bake in cast iron pan with mixed vegetables

    Spanish Chicken

    The flavours of Spain come together in this easy, one pot Spanish Chicken with chorizo recipe.
    4.87 from 15 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Spanish
    Prep Time: 45 minutes minutes
    Cook Time: 45 minutes minutes
    Servings: 4
    Calories: 477kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    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!

    Notes

    Make Ahead: This recipe an be made up to 3 days in advance and reheated at 350°F for 30 minutes before serving. 
    Storage: Leftover vegetables are delicious as a meal on its own, topped with a fried egg. Serve with crusty bread, potatoes, or rice. Vegetables will last in the fridge for 5 days and leftover chicken for 3 days.
    Nutritional Facts are based on 4 generous portions and are only an estimate using an online calculator. 

    Nutrition

    Serving: 1serving | Calories: 477kcal | Carbohydrates: 28g | Protein: 46g | Fat: 20g | Sodium: 34mg | Potassium: 1407mg | Fiber: 10g | Sugar: 17g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      4.87 from 15 votes (5 ratings without comment)

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    1. Diane says

      October 29, 2023 at 6:23 pm

      5 stars
      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.

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      • Andrea says

        October 30, 2023 at 1:51 pm

        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.

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    2. Agustin J Mut says

      October 28, 2023 at 3:36 pm

      5 stars
      Well worth the prep time. Great!

      Jose

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      • Andrea says

        October 29, 2023 at 12:05 pm

        So happy you enjoyed it Jose!

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    3. Sam Kewen says

      October 27, 2023 at 10:33 am

      5 stars
      Just love your recipes. I am so thankful that Cyndy Manol introduced you to me.

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      • Andrea says

        October 27, 2023 at 3:37 pm

        Hi Sam! I'm so happy you are enjoying the recipes and I am also thankful that Cyndy shared the deliciousness with you 🤗

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    4. Judy says

      October 12, 2022 at 10:42 pm

      5 stars
      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.

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    5. Margaret says

      January 31, 2022 at 6:18 pm

      Could I use veggies that I previously chopped and froze for this recipe? If so should the peppers be roasted before freezing?

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      • Andrea says

        February 01, 2022 at 7:34 am

        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!

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    6. Dale Gillespie says

      September 23, 2021 at 12:08 pm

      5 stars
      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?

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      • Andrea says

        September 23, 2021 at 12:52 pm

        Hi Dale!
        You could just omit it or substitute with some diced pancetta or thick cut bacon. Hope you enjoy it!

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    7. Elizabeth says

      September 20, 2021 at 6:57 pm

      5 stars
      Great recipe thank you

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    8. Karen Williams says

      July 11, 2021 at 6:20 pm

      Andrea. Making this for dinner. My house smells amazing. Thank you for this beautiful recipe. So easy and loving the aromas.

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    9. Karen MacIntyre says

      May 24, 2021 at 4:26 am

      4 stars
      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.

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      • Andrea says

        May 25, 2021 at 11:32 am

        Happy you enjoyed it! Yes add salt to your liking for sure 👌

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    10. Christine Mackey says

      March 28, 2020 at 6:13 pm

      5 stars
      This recipe was absolutely delicious. Thank you.

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      • Andrea says

        March 29, 2020 at 6:58 am

        I'm so happy you enjoyed it Christine!

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    11. Eveline says

      October 06, 2019 at 2:37 pm

      5 stars
      I made the Spanish chicken bake with eight drumsticks.

      Delicious, great gravy for dipping baguette slices

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      • Andrea says

        October 06, 2019 at 4:24 pm

        So happy you enjoyed it and yes lots of yummy sauce for dipping!

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    12. Phil Hoyt says

      October 05, 2019 at 8:37 am

      5 stars
      This is so thorough and informative, love it.

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      • Andrea says

        October 05, 2019 at 8:50 am

        Thanks Phil!
        Glad you enjoyed the post!

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    13. Eveline Mut says

      October 04, 2019 at 7:41 am

      I already printed out your recipe for Spanish chicken bake.

      Will make it soon

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      • Andrea says

        October 04, 2019 at 8:01 am

        Great! Let me know how it goes!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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    one portion of Spanish chicken bake on dark pottery plate with cast iron skillet in background
    spanish chicken bake. single serving on dark pottery plate. cast iron skillet on the side with the rest of the dish.
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