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Spanish chicken bake in cast iron pan with mixed vegetables
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4.87 from 15 votes

Spanish Chicken

The flavours of Spain come together in this easy, one pot Spanish Chicken with chorizo recipe.
Prep Time45 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Spanish
Keyword: Chicken, chorizo, One pot
Servings: 4
Calories: 477kcal
Author: Andrea Mut

Equipment

  • Cast iron skillet, optional

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