One Pot Spanish Chicken

Main courseServes 4-6

Somewhere between a Spanish and a Mexican dish, this simple and comforting one pot recipe from Herb Fed Poultry is full of flavour and makes the perfect weekend supper. For more recipe inspiration and information on their award winning range visit


8 chicken thighs (skin and bone on)

110g chorizo, diced

1tbsp vegetable oil

500ml chicken stock

1 onion, finely diced

1 red pepper, finely diced

1 yellow pepper, finely diced

3 cloves garlic

1tbsp tomato puree

2 tins chopped tomatoes

1 tin kidney beans, drained

300g halved new potatoes

1tbsp paprika

1tbsp cumin

1tbsp oregano

1tsp cayenne pepper

A few sprigs of fresh thyme

Salt & pepper for seasoning

1 fresh lime

Parsley & jalapenos (for garnish)



  1. Pre-heat the oven to 190c
  2. Sear the chicken thighs in the oil in a hot pan then remove
  3. Add chorizo and gently cook, releasing the chorizo oil into the pan. Remove the chorizo but keep the oil in the pan
  4. Gently cook the onions and peppers in the chorizo oil until soft then add the garlic and cook for another minute
  5. Add the tomato puree and cook for another minute then stir in the dried herbs and spices
  6. Add the chopped tomatoes, chicken stock, kidney beans and potatoes
  7. Stir, then cover and simmer for 10 minutes
  8. After 10 minutes, taste for seasoning then add the chorizo back to the pan and nestle the chicken into the sauce
  9. Add a few sprigs of thyme then cover and cook in the oven for 20 minutes, until the chicken is done and the potatoes are soft
  10. Squeeze in some fresh lime then garnish with parsley and jalapenos